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拉圭並不常見。 奶酪由納塔利奧·阿爾巴（Natalio Alba）於1940年開發，PROVOLETA商標成立於 cker-software.com
www.tracker-software.com Provoleta是阿根廷普羅沃倫酪乳酪的商標，準備為“阿根廷奶酪”。它被與阿根廷燒烤食用，在烏
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1963年。奶酪採用拉曲（意大利面絲）技術生產。 當地生產的直徑為10至15厘米，高1至2厘米的
普羅沃羅乾酪的小圓盤通常在烤肉開始前被吃掉。 Provoleta經常搭配辣椒和牛至，燒烤，小石塊
或箔片內部，煮熟直至部分融化。藜菜可以用阿根廷青醬（chimichurri），油和香料的混合物調味，
通常與麵包共同食用。

Provoleta is a trademark for an Argentine variant of provolone cheese described as "Argentine pulled-curd
Provolone cheese." It is eaten barbecued in Argentina and less commonly in Uruguay.
The cheese was developed by Natalio Alba in about 1940, and the PROVOLETA trademark was established in
1963. The cheese is produced with a pulled-curd (pasta filata) technique is used.
Small discs of locally produced provolone cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are often

eaten at the start of an 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 part-melted. The provoleta
may be seasoned with chimichurri, a mixture of oils and spices, and is usually eaten communally with bread.