Frederic Melton
Provolone cheese is a versatile ingredient, but it has a short shelf life. To avoid food poisoning, it's important to know how to spot when it's gone bad. The most obvious sign is a strong smell, such as ammonia or sewage, which means it should be thrown away. If the cheese has been kept for a long time, it may also smell like mould. Provolone cheese should be a creamy-yellow colour, so if it's turned dark or has white or grey spots, it's gone bad. It should also be smooth and elastic, so if it's become too soft, it's time to discard it. If you've stored your cheese in the freezer, it will be good for around eight months, but it may lose flavour and freshness over time.
| Characteristics | Values |
|---|---|
| Smell | A mild, young cheese like provolone should not have a pronounced smell. If it smells like ammonia, mould, or sewage, it has gone bad and should not be consumed. |
| Texture | Provolone is smooth, elastic, buttery, soft, and stretchy. If it is not, it has gone bad. |
| Colour | Provolone should be yellowish-white or creamy-yellow. If it has turned dark or dull, it has gone bad. |
| Taste | Provolone can taste nutty and bland. If it tastes sour, it has gone bad. |
| Expiry Date | Unopened provolone will last for about two months in the refrigerator. Once opened, it will last for about three weeks. |
| Mould | If mould is visible, cut away at least 1 inch around and below the mouldy area and re-cover the cheese in fresh wrap. If mould appears in shredded, sliced, or crumbled provolone cheese, the entire package should be discarded. |
| Storage | Provolone should be wrapped in wax paper, aluminium foil, or plastic wrap and kept on the top shelves of the refrigerator. It should be kept away from heat and light, as it is made from cow's milk, which contains a high amount of heat-sensitive bacteria. |
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What You'll Learn
Provolone cheese's smell
Provolone cheese is made from cow's milk, which contains a high amount of heat-sensitive bacteria. As a result, provolone has a short shelf life and is susceptible to spoilage. The cheese should be stored in dry, cool places, ideally in the refrigerator, to avoid going bad.
Provolone cheese typically does not have a strong smell. At most, it should have a milky smell, similar to mozzarella, or perhaps a fruity aroma, depending on the age of the cheese. The aged variety, Provolone Piccante, may have a more obvious smell due to the use of lipase, an animal enzyme usually sourced from goats. Smoked Provolone also has a unique aroma.
If your Provolone cheese has a stronger, more pungent odour than normal, something is likely wrong. A foul or unpleasant odour, such as that of ammonia or sewage, indicates that the cheese has gone bad and should be discarded immediately. The presence of mould, discolouration, or a slimy surface are also signs that the cheese is no longer safe to consume.
To extend the shelf life of Provolone cheese, it can be stored in the freezer. When properly wrapped and frozen, Provolone cheese can maintain its quality for around eight months or even longer. However, frozen cheese can become crumbly and lose flavour over time, so it is best used in prepared foods like sauces, soups, and casseroles.
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Texture and appearance
Provolone cheese is typically soft, creamy, pliable, and smooth, with a yellowish-white or creamy-yellow colour. It is often shaped into various forms, including animals. It should be wrapped in wax paper, aluminium foil, or plastic wrap and stored in the refrigerator.
When provolone cheese is fresh, it does not have a strong odour. A stronger, more pungent odour, such as the smell of sewage or ammonia, indicates that the cheese has gone bad and should be discarded. A musty or mouldy smell is also a sign of spoilage.
The texture and appearance of provolone cheese can change as it spoils. It may become less stretchy, smooth, and elastic, and its colour may darken or become dull. White or grey spots on the surface indicate the presence of mould, which is caused by prolonged exposure to bacteria and moisture. If the cheese is spotted or discoloured, it should be discarded.
If mould is present on provolone cheese, it is essential to handle it safely. Cut away at least one inch around and below the mouldy area without touching the mould. Rewrap the cheese in fresh wax paper, aluminium foil, or plastic wrap. However, if the surface of the cheese is slimy or the mould is visible, it is best to discard the entire cheese to prevent food poisoning.
The shelf life of provolone cheese varies depending on storage conditions, the form of the cheese, and whether the package is opened or not. When stored properly in the refrigerator, an unopened package of provolone cheese can last for about two months, while an opened package will remain fresh for two to three weeks. Sliced provolone cheese stored in the refrigerator has a shorter shelf life, lasting only two weeks maximum when opened and about one month when unopened.
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Storage conditions
The length of time that provolone cheese will stay fresh depends on the storage conditions. To maintain the best quality for the longest time, it is recommended to keep provolone refrigerated at or below 40°F (2°C to 4°C) at all times. More specifically, the ideal temperature range is between 35°F and 40°F. If you do forget to refrigerate it right away, you should not allow it to sit out at room temperature for more than two hours, as bacteria will grow rapidly as the temperature increases above 40°F.
To extend its freshness, provolone should be stored in an airtight container after wrapping. You can use wax paper, cheese paper, or parchment paper, and then cover it loosely in plastic wrap. The idea is to protect it from air without sealing it too tightly. Plastic wrap is not ideal for long-term storage, as it can trap moisture and promote mould growth, so if you use it, remember to change it frequently. Alternatively, you can use heavy-duty aluminium foil or place the cheese inside a heavy-duty freezer bag. Choose containers specifically designed for cheese storage, as they often have features that regulate humidity levels.
Proper packaging also helps prevent the cheese from absorbing odours from other foods in the refrigerator. This ensures the provolone retains its distinctive flavour profile.
Provolone can also be stored in the freezer to maintain its shelf life for longer. When freezing, place the cheese in the freezer before the number of days shown for refrigerator storage has elapsed. Cut the cheese into portions no larger than half a pound each. In the freezer, it will maintain its best quality for about 2 months, but it will remain safe beyond that time. The cheese will remain safe to eat "indefinitely" as long as it is constantly frozen at 0°F or lower.
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Expiry and shelf life
Provolone cheese is made from cow's milk, which contains a high amount of heat-sensitive bacteria. As a result, the cheese has a short shelf life. To make the most of your provolone cheese, you must know how long it lasts and how to identify signs of spoilage.
When buying provolone cheese, check for mould. The presence of mould indicates that the cheese is not fresh and may have a bad smell. Provolone cheese should be wrapped in wax paper, aluminium foil, or plastic wrap and kept on the top shelves of the refrigerator. This will help prevent the cheese from developing mould.
If stored properly in the refrigerator, an unopened package of provolone cheese can last about two months. On the other hand, an opened package will only remain fresh for two to four weeks. If you intend to store the cheese for longer, you can freeze it. After freezing, the shelf life can be extended to six to eight months. However, frozen cheese can become crumbly and lose flavour over time, so it is best used in prepared foods like sauces, soups, and casseroles.
To identify if provolone cheese has gone bad, the most recognisable sign is the smell. Typically, provolone cheese does not have a strong smell. If your provolone cheese has a stronger, more pungent odour like sewage or ammonia, it has likely gone bad and should be discarded.
Another sign of spoilage is the texture of the cheese. Provolone cheese is known for its smooth and elastic texture. If the cheese is not as stretchy, soft, smooth, and elastic as it should be, it may have gone bad. Finally, check for discolouration spots on the cheese's texture. Fresh provolone cheese has a yellowish-white colour, but it can change colour with prolonged storage. If the cheese's colour has become darker, it may be spoiled.
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Freezing and defrosting
Freezing provolone cheese is an excellent way to extend its shelf life. When freezing provolone cheese, it is important to wrap the cheese tightly in plastic wrap or aluminium foil. Then, place the wrapped cheese in an airtight freezer bag to prevent freezer burn. You can freeze blocks, slices, or shredded cheese as needed.
When it comes to defrosting provolone cheese, there are a few methods you can use. One of the easiest ways is to leave the cheese in the fridge overnight. Frozen blocks of provolone cheese can take over 24 hours to thaw, while sliced and shredded cheese will defrost in a few hours. If you are in a hurry, you can defrost the cheese at room temperature by transferring it from the freezer to the kitchen counter. The room temperature is usually between 65-72°F. Alternatively, you can place the cheese in a bowl and put it over some warm water to speed up the process.
It is important to note that the texture and smoothness of provolone cheese may change after thawing, and it may become crumbly. Therefore, it is best to use defrosted provolone cheese in cooked dishes such as sauces, soups, casseroles, or melted sandwiches. The flavour of the cheese will remain intact, so it will still add a kick to your dish.
Once the cheese is thawed, it should be transferred back to the fridge instantly and consumed within 3-4 days. It is not recommended to refreeze provolone cheese after it has been thawed.
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Frequently asked questions
It should have a creamy-yellow appearance and a mild milky smell, similar to mozzarella.
An unopened pack can last for about two months, while an opened pack will be fresh for up to three to four weeks.
The most recognisable signs are a change in smell, texture, and appearance. If it has a stronger, more pungent odour than normal, like sewage or ammonia, it has likely gone bad. Additionally, if the cheese is not as stretchy, smooth, and elastic as usual, it may be bad. Finally, discolouration spots or mould indicate that the cheese has spoiled.
If there is mould on a block of provolone cheese, cut away at least one inch around and below the mouldy area and re-cover the cheese in fresh wrap. If mould appears in shredded, sliced, or crumbled provolone cheese, discard the entire package.
To extend the shelf life of provolone cheese, wrap it in wax paper, aluminium foil, or plastic wrap and store it in the freezer. It will maintain its finest quality for around eight months.
