Smoked Provolone for Jack

In our custom-built smokers, natural Wisconsin Provolone cheese undergoes a process of cold smoking. This unique technique imbues the cheese with a captivating aroma and a delightful, subtly smoky flavor profile. The Wisconsin Provolone used in this process is a high-quality, artisanal cheese renowned for its creamy texture and delicate, slightly tangy notes.

The cold smoking method, which is meticulously controlled, allows the cheese to gradually absorb the aromatic compounds from the carefully selected hardwood smoke, without compromising the cheese's inherent characteristics. This delicate balance results in a harmonious fusion of the cheese's natural flavors and the captivating smokiness that sets it apart.

The custom-designed smokers used in this process are meticulously engineered to provide the optimal conditions for cold smoking. These state-of-the-art units ensure that the temperature and humidity levels remain precisely regulated throughout the smoking cycle, allowing the cheese to develop its signature smoking-enhanced profile without any risk of over-exposure or undesirable alterations.

The dedication and expertise of the cheese-making artisans responsible for this remarkable product is evident in every bite. Their profound understanding of the nuances of cheese-making, combined with a passion for innovation and a commitment to quality, has resulted in the creation of a truly exceptional Wisconsin Provolone that delights the senses.

Whether enjoyed on its own, as part of a cheese board, or incorporated into various culinary creations, this cold-smoked Wisconsin Provolone cheese stands out as a shining example of the dedication and craftsmanship that defines the artisanal cheese-making tradition. Its unique flavor profile and captivating aroma make it a beloved choice among discerning cheese enthusiasts and culinary professionals alike.

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