Patrick Oconnell
Provolone cheese is a staple in Italy and is commonly used in American-Italian food traditions. While some people believe that provolone cheese has a strong and pungent odour, others claim that it does not have much of a smell. The type of provolone cheese and its aging process may contribute to its scent. Good provolone cheese, also known as provolone piccante, is aged and has a stronger flavour and scent compared to milder versions like provolone dolce. The aging process can enhance the sharpness and saltiness of the cheese, making it more intense. However, some people find the scent of provolone cheese unpleasant, describing it as similar to vomit or feet. The use of lipase in some U.S.-made provolones can contribute to this strong flavour and odour. Overall, while provolone cheese may have a distinctive smell, it is a versatile ingredient that can be melted or paired with spicy sopressatas, olives, and roasted red peppers to enhance the flavour profile of various dishes.
| Characteristics | Values |
|---|---|
| Pungency | Provolone cheese has a sharp, pungent smell. |
| Taste | Provolone cheese has a strong flavor. |
| Smell | Provolone cheese can have a strong smell, especially when the package is first opened. The smell is often described as similar to vomit or feet. However, some people find the smell mild. |
| Type | Provolone is a pulled-curd cheese, similar to mozzarella. |
| Aging | Provolone cheese can be aged up to three years, with older cheeses having a stronger flavor and smell. |
| Variants | Provolone Dolce (mild and nutty) and Provolone Piccante (aged, sharper, and saltier). |
| Texture | Provolone is a smooth and creamy cheese. |
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What You'll Learn
Provolone cheese is related to mozzarella
Provolone and mozzarella are both white Italian cheeses, but they differ in taste, texture, and use. Mozzarella is a soft Italian cheese that originated in Southern Italy. It is made using a cheese-making technique called pasta filata. It is not aged and is best consumed fresh at room temperature. Mozzarella is much more easily melted than provolone, making it a popular choice for pizza and creamy pasta sauces.
Provolone is a semi-hard cheese from Southern Italy. It is made from cow's milk and undergoes an aging process of at least two months. The aging process can go up to two years, and the longer it ages, the sharper and more complex its flavor becomes. Provolone is ubiquitous at the deli counter due to its popularity as a sandwich cheese. It can be sliced or grated and added to baked pasta dishes.
Both cheeses are related in that they are Italian cheeses and belong to the pasta filata family, but they differ in texture, taste, and use. Mozzarella is semi-soft, while provolone is semi-hard. Mozzarella is mild, milky, and easily melted, making it ideal for baked dishes like lasagna and chicken parmesan. Provolone, on the other hand, has a complex, sharp, buttery, and nutty flavor. It is drier than mozzarella due to the aging process and adds saltiness and tartness to dishes.
While the two cheeses have distinct characteristics, they are sometimes confused, especially since their production processes are similar. Both are made using the pasta filata technique, but the final step for provolone is different. After the curds are mixed, shaped, and set in brine, provolone is wrapped in wax or plastic for aging, giving it its distinct sharpness and longer shelf life.
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It's a pulled-curd cheese
Provolone is a pulled-curd cheese, which means it is made by stretching and molding the curds into shape. This technique gives provolone its characteristic stringy, fibrous texture and contributes to its unique flavor.
The process of making pulled-curd cheese involves heating the cheese milk to a high temperature, usually between 120-140 degrees Fahrenheit, and then adding a bacterial culture and rennet to coagulate the milk and form curds. The curds are then cut and slowly heated again, and finally, pulled and stretched to form long strands. This stretching can be done by hand or machine, and it is this step that gives pulled-curd cheeses their distinctive texture.
During the stretching process, the curds are kneaded and folded over on themselves, expelling excess moisture and causing the protein strands in the cheese to align. This results in a chewy, elastic texture that is characteristic of pulled-curd cheeses like provolone. The stretching process also affects the flavor of the cheese, making it milder and less tangy than cheeses created through other methods.
Provolone, in particular, is aged for at least a month, and sometimes up to a year or more, depending on the desired strength of flavor. This aging process further develops the unique, nutty flavor of provolone and affects the texture, making it firmer and more sliceable. However, regardless of the aging time, provolone's distinctive texture and flavor are primarily due to its production as a pulled-curd cheese.
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It's great when melted
Good provolone cheese is called provolone piccante and is closely related to mozzarella. It is a pulled-curd cheese, which means that the warm curds of cheese are pulled into elastic bands of cheese. These elastic bands are then formed into wheels, brined in a salty bath, and aged.
Provolone cheese is great when melted. It is a popular topping for pizzas, hoagies, casseroles, paninis, and baked pasta dishes. In fact, provolone is a good substitute for mozzarella. However, some people have reported that the smell of provolone is amplified by heat.
Provolone is considered to be a vital cheese staple in Italy and a necessity in American-Italian food traditions. It is a no-nonsense table cheese in the North of Italy, where it originated. It is described as having a rich milkiness, a compact paste, and a hefty salt content.
While some people enjoy the smell of provolone, others find it sharp, pungent, and similar to vomit. This may be due to the use of lipase, which tends to give a strong flavor that some associate with the smell of baby vomit. However, the more provolone is aged, the sharper and better it becomes.
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It's often matched with spicy sopressatas, olives, and roasted red peppers
Provolone is a sharp-smelling cheese that is often paired with spicy sopressatas, olives, and roasted red peppers. The cheese has a pungent odour, sometimes likened to vomit or stinky feet, but this is said to be natural and common to many cheeses. In fact, cheese often tastes better than it smells.
Spicy sopressatas are a type of cured meat that adds an intense salty and meaty kick to a grilled cheese sandwich. When combined with provolone, the two ingredients create a delicious mix of flavours and textures. The sopressatas provide a salty, spicy bite, while the provolone melts and adds a sharp, creamy texture. This combination is a popular choice for a grilled cheese sandwich, where the ingredients are mixed together and grilled between two slices of bread until the cheese is melted and the bread is golden brown.
Olives are another food often paired with provolone. The strong, salty flavour of olives can stand up to the sharp smell and taste of provolone, creating a tasty combination. One popular dish that combines these ingredients is provolone and olive-stuffed chicken breasts. The chicken is stuffed with a mixture of provolone, olives, and pepper, then coated in breadcrumbs and baked until cooked through. The provolone adds a creamy texture and sharp flavour to the dish, while the olives provide a salty, savoury note.
Roasted red peppers are also commonly paired with provolone. The sweetness of the peppers can balance out the sharpness of the provolone, creating a harmonious flavour combination. Roasted red peppers can be added to the aforementioned dishes, such as grilled cheese sandwiches or stuffed chicken breasts, to add another layer of flavour and texture. They can also be used as a topping or ingredient in other dishes featuring provolone, such as pizzas, salads, or pasta dishes.
In conclusion, while provolone may have a strong and pungent odour, it is a versatile cheese that is often paired with spicy sopressatas, olives, and roasted red peppers to create delicious and flavourful dishes. These ingredients complement the sharp smell and taste of provolone, resulting in well-rounded and satisfying culinary creations.
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It can smell like vomit due to the use of lipase
Provolone cheese is generally known to have a mild taste and smell. However, some people have reported that it can have a strong, pungent odour that resembles vomit. This is due to the presence of butyric acid, which is produced by the breakdown of fat by enzymes called lipases. Lipases are naturally present in raw milk or are sometimes added by cheesemakers to impart a strong flavour to the cheese.
Lipase has a tendency to taste like baby vomit, and its presence can give Provolone cheese a sharp and pungent odour. This can be off-putting to some people, who may perceive the smell as unpleasant. However, it is important to note that individual sensitivity to the taste and smell of butyric acid may vary. Some people may detect it strongly, while others may not be as sensitive to its presence.
The amount of butyric acid present in Provolone cheese can affect its flavour and smell. When present in low concentrations, butyric acid contributes to the overall flavour profile of the cheese without dominating it. However, when present in higher concentrations, its flavour becomes more dominant and noticeable, resulting in a stronger vomit-like odour.
The use of lipase in cheese-making is a common practice, especially in the United States, to give a strong flavour to the cheese early on. This can result in a sharper taste and a more pungent odour. While some people may not enjoy the vomit-like smell and taste of Provolone cheese, others find it enjoyable and prefer the sharpness that comes with ageing.
It is worth noting that the perception of the taste and smell of Provolone cheese can also be influenced by individual sensitivity, context, and the presence of other compounds in the cheese. Additionally, the way the cheese is packaged and stored can affect its odour, with some people noticing a stronger smell when the package is first opened. Overall, while the vomit-like smell of Provolone cheese may be surprising to some, it is a result of the natural cheese-making process and the use of lipase, and it can be a beloved part of the cheese's unique flavour profile.
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Frequently asked questions
Good provolone cheese, also known as provolone piccante, is quite pungent and has a strong aroma. However, it is not considered a stinky cheese. The smell is often described as sharp and sour, almost like vomit, and it is amplified by heat.
Provolone cheese is a pulled-curd cheese, which is then formed into wheels and brined in a salty bath before being aged. The aging process, the use of lipase, and the salty brining process contribute to the strong aroma of provolone.
Yes, there are different types of provolone cheese with varying intensities of smell and flavor. The grocery store or deli counter varieties tend to be milder in smell and taste, while the aged Italian versions, such as provolone piccante, are sharper and saltier. Smoked provolone also has a distinct and stronger aroma.
Provolone cheese naturally has a strong smell, but if it has developed mold or an unusually strong odor, it may have gone bad. Trust your senses of smell and taste to determine if the cheese is safe to consume.
