A process called “pasta filata” is used to create Wisconsin provolone, a firm, full-flavored cheese. This process involves stretching and kneading the fresh curd to impart an elastic texture that melts well. Once the “pasta filata” process is completed, the curd is cured and aged to give it a stronger, piquant flavor. The longer the aging process, the sharper the flavor becomes. Try using sliced or grated provolone as a topping for steak sandwiches, warm soups, pizzas and bruschetta.