Provola

In Argentina, provoleta or grilled provoleta cheese is typically enjoyed before a meal as an appetizer. It's one of the staples of the Argentine bbq asado. The semi-hard provolone is the perfect cheese for the grill, because it's compact and firm. For asado, it is sliced about an inch thick, seasoned with a generous amount of oregano, maybe a light sprinkling of dried red chili flakes, and grilled until it just starts to melt in the center. Provoleta is best enjoyed topped with the garlicky chimichurri sauce and paired with crusty bread on the side.