Good morning Bethany, and I have to agree with your provolone assessment. I also noted in another post here the same thing. The only provolone that I had bought, was soft, milky, whey still coming out, and almost flavourless. Where as mine that I had aged for (I forget off hand, but it was at least one month) has a semihard rind, and was quite flavoursome.
You can check out my finding in the recipe exchange section. It's in the mozz recipe thread.