Smoked Provolone Fiaschetto Cheese

Smoked Provolone Fiaschetto is a traditional Italian cow’s milk cheese crafted using time-honored techniques. Cheesemakers shape the curd, seal it, and then submerge it in brine for one day per kilo before rinsing it in cold water and hanging it to dry. This careful process develops its signature golden-yellow rind and slightly elastic, solid texture. Aged for at least six months, the cheese matures into a well-rounded wheel with layers of buttery richness and a distinctive smoky character.

The flavor profile of this Fiaschetto is bold yet balanced—sharp and tangy with a subtle buttery undertone that lingers beneath the smoke. Slice it onto sandwiches, enjoy it on a cheese platter alongside cured meats and olives, or melt it into panini for a classic Italian touch. Its smooth meltability also makes it an excellent addition to baked pasta dishes or gratins, where the smokiness adds depth without overpowering the dish.

• Pairings: Chianti, Barbera, or Montepulciano d’Abruzzo.