Today a good magnum size for an exhibition Cheddar is 560 pounds; for a prize Provolone, 280 pounds; while a Swiss wheel of only 210 will draw crowds to any food-shop window.
"The Complete Book of Cheese"
Robert Carlton Brown
You may prefer to finish with a delicate Brie, a smoky slice of Provolone, a bit of Baby Gouda, or some Liptauer Garniert, about which more later.
"The Complete Book of Cheese"
Robert Carlton Brown
As for the Provolone, notable for the water-buffalo milk that makes it, there's an example of really grown-up milk.
"The Complete Book of Cheese"
Robert Carlton Brown