Provolone and assumed its current large size. The smaller sized variant is called provola and comes in plain and smoked (""affumicata"") varieties. Modern provolone is a full-fat cow's milk cheese with a smooth skin, produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different shapes: like a very large sausage which may be up to in diameter and long, in a truncated bottle shape, and in a large pear shape with the characteristic round knob for hanging. The typical weight is . Provolone is a semi-hard cheese with taste varying greatly from "provolone piccante"
What Is Art? to justify their own tastes. Jahn notes the "often confusing use of categorisation" and the lack of definition of the key concept of emotion. Bayley writes that "the effectiveness of "What is Art?" lies not so much in its positive assertions as in its rejection of much that was taken for granted in the aesthetic theories of the time". Noyes criticises Tolstoy's dismissal of beauty, but states that, "despite its shortcomings", "What is Art?" "may be pronounced the most stimulating critical work of our time". Simmons mentions the "occasional brilliant passages" along with the "repetition, awkward language, and loose terminology".