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In the Rio de la Plata area, "provoletas" are not seasoned with the characteristic chimichurri sauce (they may, but this is not usual) because chimichurri is strongly based in garlic. The classic seasoning is only made of olive oil, oregano and salt ("al oreganato"). A common variation adds hot red pepper (ají picante), tomato and sometimes basil. Garlic is very rare and this makes the main difference from chimichurri. (An Argentine) —Preceding unsigned comment added by 67.164.165.182 (talk) 19:37, 24 February 2008 (UTC)[reply]
I wondered if american provolone was produced differently than the traditional stuff. In America, there certainly are many companies that produce it, with wildly varying quality. Just wondering why.72.78.154.193 (talk) 05:45, 25 February 2008 (UTC)[reply]
"non original" was removed from the North American variant statement. According to Wiktionary, a definition of variant is "Something that is slightly different from a type or norm." There are likely only two reasons to add the "non original" adjective:
as a derogatory term to belittle this variant
as redundant describer indicating the variant isn't the same as the type or norm
I'd vote for the "derogatory term to belittle this variant" reason. The author seems to like backhanding anything non-Italian: 'Cheese called "provolone" is produced in the United States, generally bearing a vague resemblance to its Italian progenitor.' — Preceding unsigned comment added by 72.182.111.178 (talk) 12:27, 26 February 2014 (UTC)[reply]
Is there any reason to leave those words in? I'm not familiar with Italian provolone so I don't know if the comment is justified or not, but if not, it should be removed.JDZeff (talk) 03:42, 4 December 2014 (UTC)[reply]
The comment(s) below were originally left at Talk:Provolone/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Rennet does not provide flavor in cheeses. The difference in flavors is due to different lipase enzymes.
Last edited at 03:24, 4 July 2007 (UTC).
Substituted at 03:30, 30 April 2016 (UTC)
Need more details on what lipase products, e.g. which fatty acids, give the distinctive provolone flavor in comparison to milder or different tasting sharp cheeses like cheddar. CharlesHBennett (talk) 23:40, 14 August 2020 (UTC)[reply]
The most "straightforward" solution would be to change the current redirect of "provola" to "provolone" into its own bona fide article. The alternative is to change the pages linking to "provola" to link to {{ill|provola (Italian cheese)|it|provola}} which displays like this: provola [it] (i.e. clicking on the "it" link displays the "provola" article from the Italian wikipedia. There are only about a half-dozen pages that actually reference "provola" cheese rather than some particular type of cheese that has "provola" in the name. Fabrickator (talk) 23:13, 25 April 2024 (UTC)[reply]
