It may not be a well known instrument, but you can, in fact, measure time using provolone. At Scalini’s in Lakewood, you can figure out what era it is by noting what cheese stage they’re in: In the formative years, they began with the common, everyday provolone.

Scientists may call this Provolone One. The second era is marked by an upgraded smoked provolone, and the third, in this great age of the Post-Foodie, is a creamier, buffalo milk provolone and mozzarella blend. This is the time of new provolone, and it’s when Scalini’s, a neighborhood joint since around 1986, thrives over on Abrams Road.