Kamil Perry
Provolone cheese is a semi-hard Italian cheese that is often aged for two to three months, sometimes longer, to develop a sharper flavour. While some people may find the smell of provolone cheese unpleasant, others find it to be pretty mild. The smell and flavour of provolone vary with age, with young provolone having a mild, creamy taste and smell, while aged provolone has a stronger, tangier flavour and a more distinct aroma. The smoked version of provolone has a particularly strong aroma.
| Characteristics | Values |
|---|---|
| Smell | Mild, can be stronger when the package is opened for the first time. The smoked version has a strong, distinct aroma. |
| Taste | Ranges from mild and creamy when young to strong and tangy when aged. |
| Texture | Semi-hard, smooth |
| Colour | Pale yellow |
| Shape | Pear, sausage, cone |
| Ageing | Aged for 2-3 months, can be aged longer for a more intense, sharp flavour |
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What You'll Learn
Provolone is a semi-hard Italian cheese
Provolone has its origins in Southern Italy, specifically the Campania region near Vesuvius, but today the most important production region is northwestern Italy, particularly the city of Cremona. It is also made in other regions of Italy and other countries. The term "provolone" means "large provola" and appeared around the end of the 19th century when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller-sized variant is called provola and comes in plain and smoked varieties. Some versions of provolone are also smoked and have a strong, distinct aroma.
Provolone is typically aged for at least two months, with some varieties aged for longer. The two main varieties are Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of Provolone, aged for two to three months. It is pale yellow with a mild, creamy, and slightly sweet flavour. Provolone Piccante is the more mature and sharp version, aged for at least four months but often longer, and has a very sharp taste.
Provolone Valpadana and Provolone del Monaco have received the PDO (Protected Designation of Origin) label from the European Union, which means they can only be produced in certain Italian regions using specific ingredients and methods of production. Provolone Valpadana is from the Val Padana region in northern Italy, while Provolone del Monaco is from the Naples area.
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It's generally mild in smell and taste
Provolone cheese is a semi-hard Italian cheese made from cow's milk. It is generally mild in smell and taste, with a smooth texture and a pale yellow colour. The cheese is traditionally formed into various shapes, such as pears, sausages, or cones. Provolone is a versatile ingredient used in Italian-American cuisine and is commonly found in dishes like baked ziti, chicken parmigiana, and Philly cheesesteaks. It pairs well with cured meats, roasted vegetables, and red or white wine, making it a perfect addition to charcuterie boards or simple cheese platters.
While the smell and taste of provolone can vary with age, young provolone tends to be mild and creamy. It is often aged for two to three months, but some are aged longer to develop a more intense and sharp flavour. The longer it's aged, the stronger its smell and taste become. However, even the aged varieties are not considered "stinky" cheeses.
The flavour of provolone is described as rich and milky, with a hefty salt content. It has impressive melting abilities, making it ideal for hot dishes like sandwiches, pizzas, and pasta. For the best melt, it is recommended to grate or thinly slice the cheese before adding it to your dish. Provolone also combines well with other cheeses, particularly mozzarella, enhancing both flavour and texture.
Although provolone is generally mild, there is a smoked version available that has a stronger, distinct aroma. Additionally, some people may have more sensitive noses and detect a stronger smell, especially when the package is first opened. However, most people find that the smell is not noticeable unless you put it right up to your nose. Overall, provolone is known for being more subtle in smell and taste compared to other cheeses.
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It's not a stinky cheese, but it's not subtle either
Provolone cheese is a semi-hard Italian cheese that is often aged for two to three months. The cheese is traditionally formed into varying shapes such as pears, sausages, or cones and is known for its pale-yellow colour and smooth texture. While it is generally considered to have a mild taste and smell, the intensity of its flavour and aroma can vary significantly with age.
When young, provolone has a mild, creamy flavour. However, as it ages, it develops a stronger, tangier taste. Similarly, the smell of provolone can become more pronounced with age, though it generally remains subtler than other cheeses. While it may not be classified as a stinky cheese, provolone does have a distinct aroma that is more noticeable when the cheese is aged or in its smoked variety.
The cheese's unique flavour and aroma come from its high salt content, rich milkiness, and compact paste. Provolone is commonly used in Italian-American cuisine, such as baked ziti, chicken parmigiana, and Philly cheesesteaks. It is also a popular choice for sandwiches and cooked dishes due to its impressive melting abilities. To enhance its melt, it is recommended to grate or thinly slice the cheese before adding it to a dish.
Provolone's versatility extends beyond savoury dishes, as it pairs well with various fruits, nuts, and wines. Its strong flavour can stand up to big, Northern Italian reds, and it complements cured meats, roasted vegetables, and red or white wine on a charcuterie board or cheese platter. While the grocery store, pre-packaged, and deli varieties may not capture the true essence of authentic provolone, the cheese still shines through in its creaminess, smoothness, and saltiness.
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A young provolone is mild and creamy
Provolone cheese is a semi-hard Italian cheese made from cow's milk. It is traditionally formed into varying shapes such as pears, sausages, or cones and is known for its pale-yellow colour and smooth texture. The cheese is often aged for two to three months, but it can be aged longer for a more intense, sharp flavour. The taste can range from mild and creamy when young to strong and tangy when aged.
The flavour of provolone varies significantly with its age, so while a young provolone is mild, an aged provolone can be quite strong and tangy. The type of provolone used depends heavily on the dish being prepared. For example, a young, mild provolone might be preferred for a sandwich, while an aged, sharper provolone could be better for adding flavour to a pasta dish.
Although provolone is not considered a stinky cheese, it does have a distinct aroma, especially when the package is first opened. The smoked version of provolone also has a stronger, more distinct smell. However, some people may find that provolone has a stronger taste than smell. Overall, young provolone is known for its mild, creamy characteristics, making it a versatile and tasty ingredient in various dishes.
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It's often paired with cured meats and wine
Provolone cheese is a versatile cheese that can be used in cooking, grated over salads, or even incorporated into desserts. It is a pulled or stretched curd cheese with two main varieties: Dolce (mild Provolone) and Piccante. Dolce is aged for just two to three months and is semi-soft, mild, and smooth. Piccante is aged for six to twelve months and has a much stronger flavor. Provolone is often paired with cured meats and wine due to its mild, nutty flavor and creamy texture.
When it comes to meat pairings, Provolone is a great match for cured meats such as salami, prosciutto, and Italian sausage. Its mildness and lack of overpowering salty or spicy notes make it a perfect complement to highly flavored meats. It can be used in cooked dishes such as lasagna and pairs well with ground beef. For a simple lunch option, try a roast beef and provolone panini. If you're feeling adventurous, pair provolone with Nduja, a spiced, spreadable sausage made with hot peppers.
In terms of wine pairings, Provolone goes well with both red and white wines. A firm cheese like Provolone pairs nicely with a dry rosé wine or a fruity red, such as Sangiovese or Beaujolais. If you prefer white wine, a Chardonnay will balance the mild saltiness of the cheese. However, keep in mind that aged or smoked provolone has a stronger flavor and may be more challenging to pair with meat or wine.
Provolone is also commonly paired with other condiments and ingredients. Spicy, salty condiments like olives, roasted red peppers, chargrilled artichokes, and spicy chili jams can enhance the flavor of provolone. It is also often paired with fruits like figs, lime, and grapes, especially on a cold platter.
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Frequently asked questions
Provolone cheese generally has a mild smell, though its aroma can vary based on its age and type. While it is not considered a stinky cheese, it does have a distinct scent that may be stronger when the package is first opened.
The smell of provolone cheese can vary from mild to strong, depending on factors such as age and type. Younger provolone tends to be milder in smell and taste, while aged provolone can develop a stronger aroma and a more intense, sharp flavour. Additionally, the smoked version of provolone has a stronger and distinct aroma compared to the more commonly available mild variety.
No, the smell of provolone cheese is not typically an indicator of spoilage. However, if the cheese develops an unpleasant or ammonia-like odour, it may be a sign that it has gone bad and should be discarded.
To reduce the smell of provolone cheese, you can try grating or thinly slicing it before adding it to your dish. Cooking or melting provolone can also help to mellow out its aroma, as the cheese is known for its impressive melting abilities. Combining provolone with other cheeses, such as mozzarella, can also balance its strong flavour and scent.
