After not quite a month of aging I decided to open the provolone yesterday, as I was not sure it was doing what it should have been doing, as I have nothing here to compare it with.
Was really pleased with the results, the rind was chewy, not hard, but that would probably have come with more time, and the cheese was a completely different flavour to the mozz, which was also encouraging. The cheese it's self was still quite soft, and pliable, with a lovely even consistant texture. This one was a definate crowd pleaser.
Next time I am going to measure and weigh the cheese before I age, as I am positive that it has shrunk and lost weight with aging.