Provolone ranges from mild to sharp with a light smoky flavor. The taste varies greatly from zesty Provolone Piccante, aged a minimum of four months with a very sharp taste, to the sweet Provolone Dolce with a very mild taste. The more common form of Provolone that we use today appeared around the end of the twentieth century in the northern regions of Italy. Provolone is an all-purpose cheese used for cooking main courses, desserts or on a cheese platter. Provolone makes a great slicing cheese for sandwiches and melts well in classic Italian sandwiches, including salami, pepperoni and other Italian meats.