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I am contemplating putting some melted cheese on bread with marinara for lunch and can't decide.
I like mozza in cooked pasta. It can be so ooey-gooey though. Not always a great thing. YOu know the string of melty cheese needs to break at some point. When I was a kid a pizza place that went out of business btw served pizza that, when you took a first bite the entire toppings came off with it. Everytime every slice.
Provolone has a good cheesy fragrance. It reminds me of the French saying that cheese smells like angels' feet.
Which do you prefer, if you have a preference, and why?
I love them both, and they're so different and great for different things, and since fresh mozzarella is so different than bagged I almost consider it a different cheese. Fresh mozzarella shines in Insalata Caprese imo, and bagged mozzarella is good for being melted on things. Genoa salami wants provolone. Antipasti also is great with provolone.
I love both. On my pizza I only use fresh tomato sauce and lots of locatelli cheese and fresh basil. If I have fresh mozzarella (not the chewy bag stuff) I will put thin slices on it too. I would never order extra cheese if I'm eating it out. Much to much and overpowering with cheese, IMO.
My favorite provolone cheese is the real strong provolone. I think you have to acquire a taste~smell for it.D
Location: By the sea, by the sea, by the beautiful sea
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In my area it's common for delis/sandwich shops to put sauce/mozzarella on a sub roll, bake and call it a pizza sandwich. A little added provolone could only be a +
mozzarella is great for pizza!
provolone..you ca use it to give a major flavor at your dishes.
We use Parmesan cheese on pasta!
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When I was a kid a pizza place that went out of business btw served pizza that, when you took a first bite the entire toppings came off with it. Everytime every slice. 
