Patrick Oconnell
Provolone, mozzarella, Parmesan, and Romano are all Italian cheeses. Provolone, mozzarella, and Parmesan are made from cow's milk, while Romano is made from sheep's milk. Provolone and mozzarella are semi-hard and semi-soft cheeses, respectively, and both are made using the 'pasta filata' technique, which involves hand-spinning the curds and whey of milk. Parmesan and Romano are harder cheeses, with Parmesan having a granular texture and Romano having a brittle rind.
| Characteristics | Values |
|---|---|
| Type of Cheese | Provolone, Mozzarella, Parmesan, and Romano |
| Texture | Provolone and Parmesan are semi-hard; Mozzarella is semi-soft |
| Taste | Provolone is sharp and tangy; Mozzarella is mild |
| Origin | Provolone, Mozzarella, and Parmesan are Italian; Romano is Italian-American |
| Milk Source | Provolone and Parmesan are made from cow's milk; Mozzarella is made from cow or water buffalo milk |
| Aging Process | Provolone and Parmesan are aged; Mozzarella is not aged |
| Melting Properties | Mozzarella is known for its melting and stretching properties |
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What You'll Learn
Provolone is a semi-hard Italian cheese made from cow's milk
The process of making provolone involves bringing milk directly from the polder and enriching it with natural whey and rennet to form the curd. This semi-hard cheese is known to take on different shapes and sizes, reflecting the artisanship and dedication of its makers. The milk used in provolone production comes from Friesian cows that graze near the Po River, contributing to the cheese's rich and velvety taste.
Provolone has two main varieties: Provolone Dolce and Provolone Piccante. Dolce, meaning "sweet" in Italian, has a very mild taste. It uses calf's lipase in its production. On the other hand, Provolone Piccante has a very sharp, piquant taste achieved through the use of lipase derived from goats. Both varieties have received protected designation of origin (PDO) status from the European Union, ensuring that only Italy can legally produce and name these cheeses.
Provolone is produced in various regions of Italy, with the northwestern city of Cremona being the most important production area today. However, it has also gained popularity in other countries, including Brazil, Argentina, Bolivia, and Uruguay, where small discs of locally produced pulled-curd provolone are grilled and seasoned with herbs, often served as a starter. Provolone's versatility, unique flavour, and texture make it a popular choice for dishes like pizza and chicken provolone, as well as a delightful pairing with wines and crackers.
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Mozzarella is a semi-soft Italian cheese made from cow or water buffalo milk
Mozzarella is a semi-soft Italian cheese. It is made using the pasta filata or 'stretched-curd' method. Fresh mozzarella is not aged like most cheeses and is best eaten within hours of being made. It is typically made from cow's milk or buffalo milk. The type made from cow's milk is called mozzarella fior di latte. Mozzarella made from buffalo milk is called mozzarella di bufala. The latter is considered to be of higher quality and better-tasting than the former. It is also more expensive.
Mozzarella di bufala is made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, and Molise. It is also produced in Lebanon under the brand name Green Bufala Hills. Mozzarella fior di latte, on the other hand, may be made with pasteurized or unpasteurized cow's milk. In the US, this is the same as the common mozzarella found in grocery stores.
Mozzarella made from goat's milk is of recent origin and there are still few producers. However, it is not uncommon to find sheep's milk mozzarella in certain areas of Italy, such as Sardinia, Abruzzo, and Lazio.
Mozzarella is a very versatile cheese. It is used in most types of pizza and several pasta dishes. It is also served with sliced tomatoes and basil in Caprese salad.
Provolone, on the other hand, is a semi-hard Italian cheese made from cow's milk. It is an aged pasta filata cheese that originated in the Campania region, near Vesuvius. It is produced in pear, sausage, or cone shapes. The term "provolone" means "large provola", and the smaller-sized variant is simply called "provola". It comes in plain and smoked varieties.
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Parmesan is a hard, granular cheese made from cow's milk
Provolone, mozzarella, Parmesan, and Romano are all cheeses made from cow's milk. Provolone is a semi-hard Italian cheese with a sharp and tangy flavour. It is made from cow's milk and has a mild, nutty flavour that pairs well with wines and crackers. Mozzarella, a soft cheese, is also made from cow's milk.
Parmesan, a hard, granular cheese, is traditionally made from cow's milk and aged for at least 12 months. The milk, a combination of whole and naturally skimmed milk, is heated in copper vats, with ingredients like whey and rennet added to form the curd. The cheese has a crumbly and grainy texture with a delicate flavour, including hints of milk, yoghurt, and fresh fruit. It is often shaved or grated and used as a topping for salads and pasta dishes.
The specific breed of cow used to make Parmesan, indigenous to northern Italy, is the Reggiana. For centuries, monks used the milk from this breed to make Parmesan. However, in the 17th century, the Bruna Italiana brown cow, a crossbreed of local cattle with bulls of the Brown Swiss breed, was introduced due to its higher milk output. This new breed became the standard for Parmesan production, and the ancient Reggiana breed fell out of favour, even nearing extinction by 1981. Today, traditional breeds are being revived, and the Reggiana is once again used in Parmesan production, contributing to the unique flavour and texture of this popular cheese.
Romano cheese is also made from cow's milk, specifically domestic cow's milk, resulting in a saltier flavour profile compared to Parmesan.
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Romano is a domestic version of Pecorino Romano, made from sheep's milk
Provolone is an Italian semi-hard cheese with a sharp and tangy flavour. It is made from cow's milk and is produced mainly in northwestern Italy, particularly in the city of Cremona. The cheese is named 'provolone' because of its large size, with the smaller-sized variant called 'provola'. Provolone is a popular cheese and is often used in pizzas, combined with other cheeses such as mozzarella, Romano and Parmesan.
Mozzarella is another Italian cheese, known for its soft and stringy texture. It is made from buffalo or cow milk and is produced in various regions of Italy. Fresh mozzarella is also commonly used in pizzas and is a key ingredient in dishes such as caprese salad.
Parmesan, or Parmigiano-Reggiano, is a hard cow's milk cheese with a nutty and sweet flavour. It is produced mainly in the Emilia-Romagna region of Italy and is one of the most popular cheeses in the world. Parmesan is often used as a grating cheese, adding a savoury and umami flavour to pasta dishes, salads and soups.
Romano, on the other hand, is a domestic version of Pecorino Romano, made from sheep's milk. It is a hard and salty Italian cheese, often used for grating over pasta and other dishes. The name 'Pecorino' means 'ovine' or 'of sheep' in Italian, indicating its key ingredient. Pecorino Romano is produced in Sardinia, Lazio, and the Tuscan Province of Grosseto, and is one of the oldest and most well-known Italian cheeses. It has a sharp, tangy flavour and a hard, compact texture with a natural, thin rind. The cheese-making process involves curd cutting, moulding, pressing, and salting, followed by ageing for at least five months to develop its characteristic flavour and texture.
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None of the above are goat cheeses
Provolone, mozzarella, Parmesan, and Romano are all types of Italian cheese. However, none of these are goat cheeses.
Provolone is a semi-hard cheese with a sharp and tangy flavour. It is made from cow's milk and originates from Southern Italy. The cheese is aged, with the duration of ageing reflected in its flavour—mild provolone is aged for a minimum of four months, while stronger varieties are aged for up to two years.
Mozzarella is a semi-soft cheese, also originating from Southern Italy. It is made from the milk of cows or water buffalo, with the latter being known as mozzarella di bufala. Unlike provolone, mozzarella is not aged and is best consumed fresh within five days of opening.
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese. It is made from cow's milk and is known for its sharp, complex flavour. Parmesan is aged for a minimum of 12 months, with premium varieties aged for up to 36 months.
Romano is another Italian cheese variety. It is typically made from sheep's milk, although some varieties are made with cow's milk. Romano cheese has a sharp, salty flavour and a firm, granular texture. It is also aged, with the duration of ageing influencing its flavour and texture.
While none of these cheeses are made from goat's milk, it is worth noting that in the production of provolone piccante, an enzyme derived from goats, called lipase, is used to create its distinctive piquant taste.
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Frequently asked questions
No, these cheeses are not made from goat's milk. Provolone, mozzarella, and parmesan are made from cow's milk. In Italy, mozzarella is also made from water buffalo milk. Romano cheese is made from sheep's milk.
Provolone is an Italian semi-hard cheese with a sharp and tangy flavour. It is made from cow's milk and originates in Southern Italy.
Mozzarella is a semi-soft Italian cheese with a mild flavour. It is made from cow's milk or water buffalo milk and originates from Southern Italy.
