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An Italian cheese made from whole cow's milk, having a firm texture and flavor that ranges from mild and slightly sweet or spicy when young to a flavor that is strong, tangy, and somewhat salty as it ages. The cheese is generally aged for two to three months but in some cases is aged up to six months. It is pale yellow in color but deepens in color and flavor the longer it is aged. Provolone is a good cooking cheese and when aged it becomes harder in texture, so it can be used for grating. It goes well on sandwiches or for an appetizer. American versions of this cheese, generally very mild, are sold in rounded or square blocks that are cream colored. The traditional Italian version has more flavor and is typically an aged provolone.