Comments on: Provoleta Rellena – Stuffed Provolone Cheese

By: Gail

Gail — Mon, 15 Feb 2010 21:14:10 +0000

I am in search of the little clay dish the Argentines use to make the proveleta… something that can be used on the grill or the cooktop. Anywhere to get these in the states?? or beyond?

By: Michael

Michael — Sun, 07 Jun 2009 21:35:23 +0000

Just found your website. Kudos! My twenty year long quest for duplicating grilled provoleta as at Las Nazarenas in b.a. has still gone lacking. I have done the thick sliced provolone with dried outer edge but it does not have the taste of the argentine yellow/orange provoleta. Surely someone can tell us what cheese in Whole Foods is the equivalent?

By: Katie

Katie — Thu, 06 Nov 2008 16:04:46 +0000

I just tried grilled provolone for the first time last week while I was in Buenos Aires, and I thought I had died and gone to heaven. As a serious cheese lover, I will definitely have to try this stuffed version. Some caramelized onions inside could be interesting as well. Thank you for the recipe!

By: Asado Argentina

Asado Argentina — Thu, 25 Sep 2008 18:37:20 +0000

Thanks for the tip Penn!

By: Penn

Penn — Wed, 24 Sep 2008 15:59:33 +0000

I get the deli here in Huntsville Alabama to cut the cheese about 1 inch thick, then let the exterior dry out for a couple of days (rather than an hour) in the refrigerator before baking/broiling. It’s still different than what you get down there, but it’s close.

By: Asado Argentina

Asado Argentina — Wed, 17 Sep 2008 20:59:38 +0000

I’m no cheese expert but the provoleta here is a bit different than what is common up there, if you are referring to the style that is often sold in delis for sandwiches. There are even differences between the brands down here. The one in the photos was kind of between semi-hard and hard while others lean toward semi-soft and all melt differently.

Are there any gourmet cheese/deli shops in your area? Not that the majority of provoleta here is high-quality but you might find something that is a little similar in firmness.

Either way, give it a try with what you can get. It won’t be the exact same but all melted cheese is good right? Ask if they can give you 2cm slices but if not then just stack them.

By: Cory

Cory — Wed, 17 Sep 2008 16:15:58 +0000

The “provoleta” in your pics looks a lot thicker than the provolone I see at my local chain spermarket deli here in Pennsylvania. Is that generally true? It’d be fun to try to replicate here, but I sort of wonder. Maybe multiple layers in the stack, not just cheese-filling-cheese.