Ready to take your grilling to new heights with a bit of help from your friends in Argentina? Provolone cheese is Argentinean ingenuity that makes the art of simple grilling special. With a flavor profile that is rich and tangy yet combined with a melt-in-your-mouth texture, only cheese can deliver; it is what makes so much of what people grill end up extraordinary.x From seasoned grill masters to curious cooks looking for new flavors, the secrets behind provolone cheese can unlock a world of possibilities. Know how this creamy cheese is produced, what its most distinctive features are, and why it is the perfect choice for your next barbecue.
Learn about the art of grilling Provolone Cheese and surprise your guests with that authentic Argentinian Provoleta flavor. Ready to get grilling? Let’s unlock the secrets of this delicious cheese together!
Origins of Provolone Cheese
This Italian-rooted cheese’s history can be traced back to southern parts of Italy, areas like Campania and Calabria, where it was first manufactured. Provolone was once immediately recognizable due to its pear-like shape and semi-hard texture. It was developed by high-quality Italian cheese makers who perfected a technique for curd stretching and aging to produce its special flavor.
Provolone cheese, however, did not just arrive in Argentina. It was brought by waves of Italian immigrants sailing to Argentina in the late 19th and early 20th centuries. These immigrants, carrying not only their dreams but also their treasured culinary traditions, including the art of Provolone cheese-making, played a significant role in shaping the Argentine culinary landscape. Their settlement in a country rich in pastures and the emerging culture of grilling, known as asado, provided the perfect backdrop for their beloved cheese.
As Provolone started to get introduced into Argentine cuisine, it became part of the grilling culture in the nation. This Italian treasure was taken by the Argentinians and molded into their tastes and their traditions in food. It turned into what was called Provoleta, some form of provolone cheese intended to be grilled until brilliantly brown and crispy on the outside but still soft and gooey on the inside.
Today, Provolone cheese holds a very special place in Argentine culture, way beyond just a foreign delicacy that was brought into this nation by the Italians. In very simple terms, being among the celebrated accompaniments to grilled meats in Argentine asado culture testifies to the cultural exchange between Italy and Argentina. Appreciating the route Provolone took from Italy into Argentina yields an important insight into the position of this cheese within Argentine society.
Learn how this cheese, with its storied past, became a staple on Argentina’s grills, embodying the blend of Italian heritage and Argentine innovation.
What Really Makes Provolone Unique?
Provolone cheese, a true gem in the world of dairy, stands out with its remarkable versatility and unique characteristics. Its texture, which transitions from smooth and elastic when young to firmer and slightly crumbly as it ages, is a key factor in its adaptability in the kitchen. This, coupled with its rich and slightly tangy flavor, makes provolone a perfect match for a variety of dishes, especially when grilling.
The aging process of provolone is a key factor in shaping its flavor profile and texture. Provolone cheese is typically aged from a few months to over a year, and this process significantly influences its taste and texture. Younger provolone, known as “provolone dolce”, aged for two to three months, has a milder, creamier taste and a softer texture, making it perfect for melting or spreading. In contrast, “provolone piccante”, aged for six months or more, develops a sharper, more robust flavor and a firmer, slightly crumbly texture, adding a delightful depth to grilled dishes.
When grilling, the choice between mild and sharp provolone can significantly influence the outcome of your dish. Mild provolone, with its creamy texture, melts beautifully and creates a smooth, luscious layer over grilled vegetables or meats, making it an excellent choice for those who prefer a subtler cheese flavor. On the other hand, sharp provolone, with its more intense flavor, adds a bold, tangy kick that can stand up to intense flavors like grilled steak or smoky barbecue sauces. It also develops a delightful golden-brown crust when grilled, adding both texture and visual appeal to your dish.
The Fine Art of Grilling Provolone Cheese
Grilling Provolone cheese is really an art. Just the right amount needs to be placed on the barbeque to allow for the perfect melt, texture, and flavor. When grilled to perfection, provolone enhances even simple dishes, bringing them up to gourmet status. It gives the enjoyer a blend of gooey, melted cheese with a somewhat smoked, crispy exterior – the combination is simply delicious.
Preparation is Key
First and foremost, however, would be good preparation even before you pile the cheese on the grill. Start with the right provolone for your dish: mild provolone if you’re looking to have that creamy, subtle taste, or sharp provolone if you’re going for a more intense flavor. I find that slices of cheese about 1/2 to 3/4 of an inch thick work best because they will soften and start to melt on the grill, but are less likely to disappear altogether.
To give the provolone a real kick of flavor, rub slices with a bit of olive oil or dust lightly with salt, pepper, and a pinch of your favorite herbs, such as oregano or thyme. This does two things: it adds a layer of flavor while it grills and helps the cheese create a nice golden-brown crust.
Grill It Right
Grilling provolone requires careful time and temperature management. Preheat a grill over medium to medium-high heat. For this grilled cheese, you want a balance where the inside is melted, but the outside is chewy, not crunchy. Too hot, and the cheese will melt too quickly, losing its shape and structure; too cool, and the cheese won’t melt evenly.
Lay the cheese directly on a clean, oiled grill grate, or use a cast iron skillet or a grill basket if you’re worried. Grill the cheese for about 1-2 minutes on each side until it gets beautiful grill marks and is softened and starting to melt without totally losing its shape.
Perfect Melt and Smoky Flavor
Load your grill with wood chips for that additional smoky flavor. Provolone pairs well with the light, sweet smoke from hickory or applewood, which gets infused into the cheese, flavoring it further with an element that will only enhance its creaminess. Try other kinds of wood and see what kinds of flavors you like.
For the perfect melt, cover the grill for a few seconds while the cheese is on. Heat becomes trapped around the provolone, achieving that melt and developing that luscious, gooey texture that makes grilled provolone just irresistible. Just be careful to do it sparingly, or the cheese can become too runny with too much heat.
Make your grilled Provolone cheese even better by adding some accompaniments that not only work well with it but also add to the beautiful base. Fresh herbs, a drizzle of honey, or a splash of balsamic vinegar will act as that splash of acid and sweetness to cut through the other richness of the cheese. Please make this a heartier dish with the grilled provolone by serving it with charred vegetables, crusty bread, or a well-seasoned steak for dinner with an array of different tastes and textures.
Tips to Perfect Your Grilled Provolone
With expert tips and secrets, you can master the art of grilling provolone cheese slices and achieve perfection every time. Learn from common mistakes, how to avoid them, and advice on pairing the provolone with complementary ingredients and side dishes to create a satisfying meal.
Let’s check some tips to make your Argentinian grilled cheese perfect:
- Choose the right cheese: Opt for either mild provolone for a creamier, subtle taste or sharp provolone for a bold, tangy flavor. Ensure the cheese is sliced thick enough (about 1/2 to 3/4 inch) to hold up on the grill.
- Prepare with care: Before grilling, brush the provolone slices with olive oil and season lightly with salt, pepper, and herbs like oregano or thyme to enhance flavor and help develop a golden-brown crust.
- Set the ideal grill temperature: Preheat your grill to medium-high heat. This ensures the cheese melts evenly and develops a crispy exterior without becoming too runny.
- Use the right equipment: Grill directly on a well-oiled grill grate or use a cast-iron skillet or grill basket to prevent the cheese from sticking or melting through the grates.
- Achieve the perfect melt: Grill the cheese for 1 to 2 minutes on each side, flipping carefully. Cover the grill briefly to trap heat and ensure even melting.
- Infuse smoky flavor: Add wood chips, such as hickory or applewood, to the grill to impart a subtle, smoky taste that complements the cheese’s natural creaminess.
- Avoid common pitfalls: Don’t grill the cheese at too high a temperature, as it can melt too quickly and lose its structure. Monitor the grilling time closely to avoid overcooking.
- Pair with complementary ingredients: Enhance the flavors of grilled provolone by serving it with fresh herbs, a drizzle of honey, or balsamic vinegar. Pair it with charred vegetables, crusty bread, or grilled meats for a complete, satisfying meal.
Grilling provolone cheese is a key component of the Provoleta recipe and a great way to experience full-bodied culinary traditions from Argentina, adding a touch of gourmet flair to the dish. With these insights and techniques at your fingertips, you’re now ready to impress your friends and family with a taste of Argentina right out of your grill. Don’t just take our word for it – slap on some provolone cheese on that grill and taste the richness of smoky flavor that will set your next barbecue apart. We’d love to hear about your experiences, so don’t forget to share your grilled Provolone adventures with us!
