Is smoked provolone really so ubiquitous that plain provolone literally needs to say “not smoked”?

I just posted this to r/mildlyinfuriating as well and the comments there have me truly baffled. Is smoked provolone really the norm? I don’t think I’ve ever even had smoked provolone before.

Is it just me that or is saying “not smoked” really unnecessary? It’s like labeling plain cheddar as “not horseradish” or “not smoked”. I’d never assume that a package that just says “cheddar” is actually going to be surprise horseradish flavored.