Provolone Dolce

A dolce provolone, mild and milky, in thick slices. It melts into strands and takes on a golden crust: this is the cheese you put in the pan or the oven and it carries the dish.

Two references, the same cheese

We have it with oregano and plain. The cheese is the same — same milk, same making, same mild character — and the only thing that changes is whether it carries the herb.

The oregano one has it in the piece itself, not sprinkled on the plate, and it comes through as soon as the cheese warms up and starts to melt. The plain one leaves the milky flavour on its own, which is what you want if you are pairing it with something with character.

The ingredients list for each one is in the panel above.

Dolce, not piccante

There are two families of provolone and this is the mild one. Without the heat of the piccante, it leaves a clean, milky flavour with a touch of salt, which is why it suits everyone — including anyone who is not after strong cheeses.

In the pan or the oven

That is its moment. It browns outside, stays creamy inside and is served straight from the pan, with bread alongside. It also stands up to grilling, pizza and focaccia without releasing water.

What makes it special

• Melts without collapsing: it holds its body under heat and pulls into strands.
• Mild, salty flavour: milky and clean, without the heat of the aged versions.
• Thick slices: ready for the pan, the oven or the board.

On our Instagram we post recipes and ideas for making the most of it.

How to enjoy it

• Suggested pairing: a young red with body, or a toasted craft beer.
• In the pan: browned on both sides and served in the pan itself, with bread.
• In the oven: in a small dish, until it bubbles.
• In a sandwich: melted, with tomato and rocket.
• On a board: sliced, at room temperature.

Frequently asked questions

Does it contain lactose?

It contains milk, but its nutrition table declares 0.1 g of carbohydrate, and in a cheese the carbohydrate is almost entirely lactose. If you need an option declared lactose-free, we have the Lactose-Free Burrata.

What is the difference between the two references?

The oregano, and nothing else. Same milk, same method, same mild character. The ingredients list for each one is in the panel above.

Is it the mild or the sharp provolone?

The mild one, dolce. It has none of the heat of the piccante version.

Does it melt well?

Yes. It holds its body under heat and pulls into strands, which is why it works in the pan, in the oven and on pizza.

How should it be stored?

Refrigerated between 0 °C and 4 °C.