IN BRAZIL, smoked provolone cut into cubes and seasoned with olive oil and oregano is on the snacks menu of many botecos. The brownish rind, although edible, is often removed to reveal the yellow, hard interior, which is quite salty and has a characteristic, pungent taste and odor. Made from cow’s milk and using a recipe of Italian origin, the provolone cheese produced in Brazil has a cylindrical shape and is hung up to dry before being smoked. Ideally, it should be aged for at least 70 days.