Provolone (sharp/piquant), aged for a minimum of four months and with a very sharp taste, to "provolone dolce" (sweet) with a very mild taste. In "provolone piccante", the distinctive piquant taste is produced with lipase (enzyme) derived from goat. The "Dolce" version uses calf's lipase instead. Both "provolone valpadana" and "provolone del Monaco "(from the Naples area of Italy) have received the DOP (Protected Designation of Origin) seal from the European Union, meaning no country other than Italy may legally produce a cheese called that. In Brazil, Argentina, Bolivia and Uruguay, small discs of locally produced pulled-curd provolone of in diameter
What Is Art? Aylmer Maude, translator of many of Tolstoy's writings, calls it "probably the most masterly of all Tolstoy's works", citing the difficulty of the subject matter and its clarity. For a comprehensive review of the reception at the time of publication, see Maude 1901"b". Bayley, John (1986 [1966]). ""What is Art?" - excerpt from Tolstoy and the Novel" in Bloom, Harold (ed.). Leo Tolstoy. New York: Chelsea House. p. 141-152. Jahn, Gary R. (1975). "The aesthetic theory of Leo Tolstoy's "What is Art?"". "Journal of Aesthetics and Art Criticism" 34 (1): 59-65. Maude, Aylmer (1901a). “"What is Art?" - An Introduction”,