MyTastr

Best provolone, according to chefs

Two picks, each tied to a named taster and a public source — from Jeffrey DiMaio, Danny Palumbo, Eva Filer and Sporked staff. Recommendations come from culturecheesemag.com, sporked.com and eatthis.com.

Dairy & Cold · The ranking

  1. 1
    Top pick

    Auricchio Provolone Stravecchio (or Piccante)

    Chosen by
    Imported from Cremona; at 18 months Auricchio calls its sharp provolone stravecchio. DiMaio, a South Philly native whose shop tastes provolone torpedo by torpedo: his favorites are “generally the Guffanti three-year-old and the Auricchio Stravecchio.” Sold at Italian delis and by mail (Frank and Sal).
    Where to buy · frankandsal.com ↗Instacart ↗Source: culturecheesemag.com ↗
  2. 2

    Boar’s Head Picante Provolone

    Chosen by
    Also chosen by
    Sporked’s 9.5/10 “best of the best” provolone, sliced fresh at the deli: “thick and floppy… full of wonderful milk fat,” “deliciously funky and sharp,” and it melts well. Sporked also names it the best sliced provolone for hoagies and muffulettas. At Boar’s Head deli counters nationwide; recipe developer Eva Filer picks Boar’s Head’s regular provolone for cheesesteaks.
    Where to buy · Amazon ↗Instacart ↗Source: sporked.com ↗

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Questions, answered

What is the best provolone, according to chefs?
MyTastr’s top pick is Auricchio Provolone Stravecchio (or Piccante), chosen by Jeffrey DiMaio (Mazzaro’s Italian Market cheesemonger). Imported from Cremona; at 18 months Auricchio calls its sharp provolone stravecchio. DiMaio, a South Philly native whose shop tastes provolone torpedo by torpedo: his favorites are “generally the Guffanti three-year-old and the Auricchio Stravecchio.” Sold at Italian delis and by mail (Frank and Sal). Source: culturecheesemag.com ↗
What are the other top picks for provolone?
No. 2 is Boar’s Head Picante Provolone, chosen by Danny Palumbo (Sporked). Only two picks cleared the bar so far. Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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