Argentine provolone cheese cooked on the grill with olive oil and roasted peppers.
Provoleta is a trademark for more than 40 years for an Argentine variant of Provolone cheese described as “Argentine pulled-curd Provolone cheese.” It is eaten barbecued in Argentina and Uruguay. Natalio Alba developed this cheese. He understood that to unify the Italian-Argentine food habits, it was interesting to create a cheese to eat as a starter to a meal of barbecued meat. The cheese was first manufactured in about 1940, with the PROVOLETA trade mark dating from 1963. It took several years to get the cheese right so that it does not fully melt when grilled, and a crisp layer forms on top of part-melted cheese. To achieve this, the pulled-curd (pasta filata) technique is used.