Don't confuse this with the sliced cheese you find on many deli sandwiches -- this provolone is certified by the Italian government and can only be made in the region surrounding the Valpadana using a specific recipe. Made of raw cow's milk, its eight months of aging gives it an intense piquancy that feels almost electric on the tongue. It's strong, nutty, fruity and just salty enough, with a lingering finish. The yielding, semi-firm texture melts well, but don't overlook this fine cheese for you antipasti platters, or alongside fresh fruit & hearty salami. DOP-Protected.