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? 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".