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Provoleta is a barbecued cheese dish consumed in Argentina and Uruguay.

Small discs of locally-produced 'provolone' cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed at the start of the asado, before the grilled meat. The provolone, often topped with chilli and oregano, is placed directly on the grill, on small stones or inside a foil plate and cooked until melted. The provoleta may be seasoned with chimichurri, a mixture of oils and spices, and usually eaten communally with bread.

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Provoleta

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