Dave I tried melting the first provolone but it wouldn't melt too well. Too dry, which I think is because I lost the butter fat in the making of it. Still it tasted great in the toasted sandwich.
Ok here is the oil bathed provolone. As you can see I have already tried a piece, and the difference between this one and the marinated only cheese, is quite surprising. The rind while formed is not brittle, and the cheese is a lot more moist. The flavour is quite similar, with the other cheese probably being just a tad sharper than this one.
Anyway this has been interesting, and I am going to try this again, next time I make a successful batch of provolone.