Promessi
_Italy_
Small soft-cream cheese.
Provatura
_Italy_
A water-buffalo variety. This type of milk makes a good beginning for
a fine cheese, no matter how it is made.
Providence
_France_
Port-Salut from the Trappist monastery at Briquebec.
Provole, Provolone, Provolocine, Provoloncinni, Provoletti, and
Provolino
_Italy_
All are types, shapes and sizes of Italy's most widely known and
appreciated cheese. It is almost as widely but badly imitated in the
U.S.A., where the final "e" and "i" are interchangeable.
Cured in string nets that stay on permanently to hang decoratively in
the home kitchen or dining room. Like straw Chianti bottles,
Provolones weigh from _bocconi_ (mouthful), about one pound, to two to
four pounds. There are three-to five-pound Provoletti, and upward with
huge Salamis and Giants. Small ones come ball, pear, apple, and all
sorts of decorative shapes, big ones become monumental sculptures that
are works of art to compare with butter and soap modeling.
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