Provoleta

Provoleta is a delightful variation of provolone cheese, widely enjoyed in Argentina and Uruguay, especially during grilling season. Think of it as the Argentine answer to provolone, but with an added twist.

This cheese is firm enough to maintain its shape when grilled, making it ideal for barbecues. Typically, it’s served in small discs, measuring about 10 to 15 cm in diameter and up to 1.5 cm thick. It's a popular starter for an asado, which is the Argentine version of a traditional barbecue.

To prepare provoleta, you can grill it directly on the barbecue, place it on small stones, or even use a foil tray. The aim is to get it partially melted, creating a gooey, delectable treat. It is often topped with chili and oregano, and you can season it with chimichurri—a delicious blend of oils, herbs, and spices. Provoleta is typically shared and enjoyed with fresh bread.

For an added indulgence, try provoleta rellena, or stuffed provoleta. This involves filling the cheese with ingredients such as ham, barbecue sausage, morcilla (blood sausage), other cheeses, vegetables, peppers, and onions. It’s a versatile and mouth-watering addition to any barbecue feast!