Provolone originates in the south of Italy but is produced now in the north. Provolone Piccante is aged a minimum four months and the cheese has a very strong and rich aroma and flavour and a firm texture. The distinctive piquant taste is produced with lipase originating from goat (the Dolce version uses calf's lipase instead). It is tasty eaten sliced very thinly or as an addition to cheese sauces or savoury dishes.