Cheese Brothers 'Smoked Superprova' Extra Smoked Provolone, Wisconsin

Smoked butter, sharp dairy, and savory toasted notes open with bold richness and a firm, satisfying edge. Cheese Brothers 'Smoked Superprova' Extra Smoked Provolone brings classic provolone into the smokehouse, creating a Wisconsin-made cheese with layered tang, mellow sharpness, and pronounced smoky depth. Its hearty character reflects Cheese Brothers’ playful, pairing-focused approach to traditional Midwestern cheese styles.

Product Details:

• Producer: Cheese Brothers
• Cheese Style: Extra smoked provolone
• Origin: Stanley, Wisconsin
• Aging: 2 to 12 months
• Flavor Profile: Buttery, sharp, tangy, smoky
• Net Weight: 6 oz.
• Production: Wisconsin cheese production with smokehouse finishing

Sensory Description:

The cheese opens with pronounced smoke layered over buttery provolone richness, tangy dairy notes, and a faint savory sharpness. The palate is firm and flavorful, carrying toasted wood, melted butter, and aged cheese intensity through a rounded mid-palate. Its smoky character remains central but balanced, finishing with lingering savory depth and a clean, gently tangy edge.

Producer’s Background:

Cheese Brothers is a Wisconsin-based producer focused on specialty cheese products that celebrate the state’s dairy traditions through approachable, modern formats. Their lineup combines classic Midwestern cheesemaking identity with playful product names, entertaining-friendly formats, and pairing-driven serving ideas. ‘Smoked Superprova’ reflects that style by taking a familiar provolone profile and adding a deeper smokehouse dimension suited to bold accompaniments.

Serving Suggestions:

Serve slightly below room temperature with spicy jams, chutneys, artisan bread, cured meats, olives, or roasted peppers to highlight the cheese’s smoky and tangy profile. Pair with hearty Italian red wines such as Chianti Classico, Montepulciano d’Abruzzo, Nero d’Avola, Barbera, or rustic Sangiovese-based blends whose acidity and savory fruit can balance the smoke. For beer pairings, look toward amber lagers, smoked lagers, brown ales, bocks, märzen, or porter styles that complement the cheese’s buttery texture and smokehouse character without overwhelming its tangy finish.