Aged and semi-hard cured fat cheese for a minimum of 3 months. The crust is very thin and shiny, golden yellow; the dough has a modest bite and the consistency is variable. When cut, it has a white color tending to straw yellow. The flavor and aroma vary depending on the type of rennet used and the seasoning. The Provolone Dolce has a soft and elastic dough, but not gummy, with a milk flavor.
