Talk:Provolone (cheese)

Why did someone even bother writing this? It is entirely inaccurate. Provolone cheese is most used in it's hard form. Only in America is the "deli-sliced" version preferred. It is a medium-hard cheese when made correctly, and has an extremely sharp flavor. The best actually burn the roof of the mouth, and have intense flavor. They are often consumed along with Antipasto, next to roasted peppers, anchovies rolled around capers, proscuitto, squid, and other tasty treats.

Matt

So replace it. You have that ability. 68.9.205.10 20:11, 7 Jan 2005 (UTC)

I have replaced the text. Grammar check is welcome. I made the correction and I forgot to log in. It is my first editing. I apologize for the inconvenience. Pietro

Title
"Provolone" redirects to "Provolone (cheese)" Why not just list it as "Provolone" since there's no risk of confusion, and the article makes it quite clear that what is being talked about is cheese. KriZe 17:26, 26 October 2006 (UTC)
 * I agree. —Ian Spackman 18:04, 26 October 2006 (UTC)