It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region,[4] near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long.

[5] The term provolone (meaning 'large provola') appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size.

The smaller sized variant is called provola (Italian: [ˈprɔːvola]) and comes in plain and smoked (affumicata) varieties.

In provolone piccante, the distinctive piquant taste is produced with lipase (enzyme) derived from goat.

In Brazil, Argentina, Bolivia and Uruguay small discs of locally produced pulled-curd provolone of 10 to 15 cm (4 to 6 in) in diameter and 1 to 2 cm (1⁄2 to 3⁄4 in) in height are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs.