Quote:
Originally Posted by plastroncafe
Oh it's great!
My first job was in an Italian specialty store that had a deli of all sorts of meats and cheeses. The sharp provolone was my favorite. It's not as waxy or easy to slice as the regular deli style. Sharp is aged longer, and so it has a tendency to crumble when you try to slice it. It's also really pungently flavored, if memory serves.
It's been a while since I've had any.
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Thanks, I'll have to consider checking it out if I ever come across it.
