People in both Uruguay and Argentina have a special place in their hearts for Provoleta cheese. The quintessential cheese served in the famous ‘asados,’ the masterful art of grilling meat and sausages over burning embers.

Provoleta is a South American variation of the Italian provolone cheese, and they share similarities. They’re both made with cow’s milk with a pull-curd process that gives the cheese a firm consistency perfect for the grill. You’ll often find it in 10 to 15 cm wheels (4- 6 in).

The thing with provoleta is that it melts beautifully, and its mild, warm flavor and gooey texture are hard to beat — it’s simply easy to love.

So, every time I’m invited to an outdoor grilling party, I make sure I bring provoleta and make the most gorgeous melted cheesy dish you’ve seen. Today, I‘m sharing my recipe with you.

Provoleta is a noble cheese; it is easy to melt it in a broiler or on the grill in any small pot or pan. For the crispiest crust and the most beautiful silken interior, I recommend using a small cast-iron skillet; it heats the cheese evenly and slightly burns the edges (trust me, you want that.)

You’ll find Provoleta both smoked and plain, and sometimes even infused with herbs. They’re all tasty, so choose your favorite.

For the topping, because all melted provoleta deserves a good topping, be creative. Today, I’ll show you how to make a classic chimichurri scented provoleta and a sweet provoleta to die for.

If you’re ready, let’s melt that cheese!