PROH-vuh-lohn
/ˈpɹoʊvəloʊn/
Provolone is pronounced PROH-vuh-lohn (/ˈpɹoʊvəloʊn/). Provolone is a semi-hard Italian cheese, typically shaped into a long, pale-yellow loaf. It melts well and is commonly used in sandwiches and cooked dishes. The term also refers to cheeses made in the style of Provolone, often aged to varying degrees for flavor. The word conveys a specific culinary context rather than a generic cheese variety.
nounProvolone is a semi-hard Italian cheese, typically shaped into a long, pale-yellow loaf. It melts well and is commonly used in sandwiches and cooked dishes. The term also refers to cheeses made in the style of Provolone, often aged to varying degrees for flavor. The word conveys a specific culinary context rather than a generic cheese variety.
"I like a slice of Provolone on my sandwich for a mild, creamy bite."
"The deli offered aged Provolone with a rich, nutty finish."
"She melted Provolone over the grilled vegetables for a gooey topper."
US: /ˌproʊ.vəˈloʊ.ni/ or /proʊ.vəˈloʊn/. UK: /ˌprəʊ.vəˈləʊ.ni/; AU: /ˌprɒ.vəˈləʊ.ni/ depending on speaker. Primary stress on the third syllable: pro-vo-LO-ne or pro-vo-LO-ney. In careful speech you’ll hear two clear open vowels: /oʊ/ in the first and /oʊ/ in the final, with /ə/ in the middle. Tongue sits high for /oʊ/ and the lips round for the /o/ sound; final -ne often reduces to /ni/ in US casual speech. Listen for the light /l/ before the final /oʊ/ and the secondary /ə/ in the middle.”,
Common errors include flattening the middle vowel to /a/ (pro-VA-lone instead of pro-vo-LO-le) and misplacing stress on the final syllable too early. Another frequent issue is pronouncing the first /o/ as a short /ɒ/ instead of the long /oʊ/ or /oʊ/. To correct: practice the sequence /proʊ-voʊ-ˈloʊ-nɪ/ slowly, emphasize the /ˈloʊ/ syllable, and keep the lips rounded for the /oʊ/ sounds. Record and compare with native audio to ensure the distinct two /oʊ/ vowels and the mid /ə/ are preserved.”,
US: rhotic, with clear /r/ and two /oʊ/ vowels; final -ne often /ni/ with a light /ɪ/ or /i/ in rapid speech. UK: non-rhotic or weak rhotic; /r/ not pronounced unless followed by a vowel; final -ne may be /nɪ/ or /noʊn/ with more pronounced /ə/ in the middle. AU: similar to US but with more rounded /ɒ/ in some regions and vowel mergers in informal speech; both US and AU may display a more flattened /oʊ/ and stronger final consonant compared to UK. Be attentive to /ˈloʊ/ vs /ləʊ/ and rhoticity differences; use IPA guides to tune your mouth position per accent.”,
It poses two main challenges: the two long /oʊ/ vowels and the middle /ə/ vowel sequence in a three-syllable word. Many learners misplace the stress or flatten the middle vowel, turning pro-vo-lone into a single smooth syllable. Focus on maintaining distinct syllables: pro-vo-LO-ne, with the peak on LO. Jaw and tongue must adjust quickly: raise the tongue for the /oʊ/ vowels, keep lips rounded, and avoid nasalizing the final /n/ or slipping into /ni/. Practicing with controlled breath helps keep rhythm and clarity.”,
The word’s Italian root features a double-syllable vowel sequence that can tempt English speakers to reduce the middle vowel prematurely. Unique to this term is the clear, emphasized second half with /loʊ/ and the trailing /ne/ that often becomes a light /ni/ in American speech. You’ll often hear a polite, almost musical rise into the final stressed syllable, especially when the cheese is described as Provolone Dolce or Piccante. Keep the middle /ə/ distinct and finish with a crisp /noʊn/ or /noʊ/ depending on emphasis.”]}],
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Provolone originates from the Italian word provola, a diminutive of provolo, which refers to lightly salted cheese produced in certain Italian regions. The modern term Provolone emerged as a specific cheese name in Southern Italy, especially around the Po Valley and Campania, evolving from traditional watertight rind cheeses into a standardized semi-hard, mild to sharp cheese shaped in long loaves. The name reflects the cheese’s production method and regional branding rather than a generic category. In the 19th and 20th centuries, emigration and Italian-American dairies helped spread Provolone in the United States, where it adapted in aging and rind treatments to suit American tastes. The first known references appear in regional Italian dairy catalogs and confections guilds in the late 1800s, with broader American usage accelerating in the mid-20th century as deli culture expanded. Today, Provolone denotes a family of cheeses, including Provolone Dolce (milder) and Provolone Piccante (spicier), produced in multiple countries with characteristic long, cylindrical shapes and pale-yellow interiors. This history underscores Italian regional cheese traditions and the diaspora’s influence on cheese nomenclature and style.
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Words that rhyme with "Provolone"
-one sounds
-me) sounds
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