it had a very smooth, creamy texture, even more than a provolone, as well as a nice creamy taste, with a subtle sharpness, not unlike a parmesan or asiago. It was hard to describe.
It was also hard to peel with that cheese knife . . .
{{Information |Description= it had a ''very'' smooth, creamy texture, even more than a provolone, as well as a nice creamy taste, with a subtle sharpness, not unlike a parmesan or asiago. It was hard to describe. It was also hard to peel with that chees