Provolone is a hard low-fat Italian cheese made from cow’s milk. The production technology is initially similar to the production of mozzarella: milk is rolled up with special enzymes (usually milk is rolled by rennet enzyme obtained from calico or lamb rennet), and then heated to 80-90 ° C. The resulting cheese mass is pulled to obtain an elastic clot. After that, the salting of the cheese in the baths with sea water. At the end of this procedure, the cheese is washed and being tied with twine (whence the characteristic constriction), is suspended for drying and maturation. It is recommended for use as an aperitif or as a dessert.