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Oct 29, 2011 06:24 AM

ISO: The best Sharp Provolone

I try to recreate Philly's signature sandwiches at home, and I find sharp provolone cheese to be one of, if not the, most important elements. Where can I find the best or sharpest that can be sliced for sandwiches? I recently got some great sharp provolone from Salumeria, but they were unable to slice it for me. Thanks in advance!

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  1. I've gotten some amazing sharp imported provolone at DiBrunos (both on 9th Street and in town). If I remember correctly, they have a couple of different choices and offer tastings so that you can make a good selection.

    You cannot necessarily slice the "good stuff" the way you'd buy sliced provone for sandwhiches, but you can cut off smallish pieces and layer them on the way they at DiNics for example. Hope this helps!

    1. If it is very well aged, it must be hand sliced or it will fall apart. There are various ages of the cheese around. As 60s said taste to see what age you want. If none seem aged enough get caciocavalle, very similar and VERY aged. If on 9th St try DiBruno's or Claudios, if in CC try Downtown Cheese at RTM

      1. The best provelone is Auricchio brand. It is pretty easily available and will have a red stamp on the rind. You will be able to find it at any Italian grocery and many supermarkets. It is made both in Italy and in the USA. I stick with the Italian although the USA made is supposed to be real good.

        It will not easily slice.