Frederic Melton
Provolone 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 taste can range from mild and creamy to strong and tangy. Provolone is a versatile ingredient that can be used in sandwiches, pizzas, pasta dishes, and cooked dishes like sauces, soups, casseroles, and baked ziti. While provolone cheese can go bad, it has a long shelf life and can be safely consumed past its expiration date in many cases. Proper storage is key to prolonging its shelf life, and it can be stored in the refrigerator or freezer, depending on its form.
| Characteristics | Values |
|---|---|
| How to identify if provolone cheese has gone bad | Discolouration, a strong sour smell, and mould growth are indicators that provolone cheese has gone bad. |
| Shelf life of unopened provolone cheese | An unopened block of provolone cheese can last in the refrigerator for at least 2 months or 2-3 weeks after the "use by" date. Unopened slices can be stored in the refrigerator for about 1 month, while unopened shredded or grated provolone can be maintained for about 1 week past the expiry date. |
| Shelf life of opened provolone cheese | An opened block of provolone cheese will last for around 3-4 weeks. A package of opened slices will last for about 2 weeks. Opened shredded or grated provolone will remain fresh for up to 1 week. |
| Extending shelf life | Provolone cheese can be stored in the freezer to extend its shelf life to around 6-8 months in any form. It can be stored indefinitely if constantly frozen at 0°F or lower. |
| Using provolone cheese | Provolone cheese has impressive melting abilities and can be grated or thinly sliced before adding to dishes. It is commonly used in Italian-American cuisine, such as baked ziti, chicken parmigiana, and Philly cheesesteaks. It pairs well with cured meats, roasted vegetables, and red or white wine. |
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What You'll Learn
Check for discolouration, smell, and mould
When it comes to past-date provolone cheese, it's important to be cautious and inspect it thoroughly for any signs of spoilage. Discolouration, unusual smells, and mould growth are key indicators of cheese that has gone bad and could potentially be harmful to your health.
Start by examining the cheese for any visible changes in colour. Discolouration can manifest as unusual hues or the presence of spots or patches that differ from the cheese's original colour. Be vigilant, as discolouration can be subtle or appear in small amounts at first.
Next, use your sense of smell to detect any unusual or "off" odours. A spoiled cheese may emit a scent reminiscent of spoiled milk, ammonia, or even that of a refrigerator or freezer. It's advisable to smell the cheese when you first purchase it to establish a baseline for its normal aroma. However, be cautious, as some cheeses can have a strong or unusual smell even when fresh.
Finally, carefully inspect the cheese for any signs of mould growth. Mould on cheese can vary in appearance, ranging from fuzzy white or blue veins to darker black-grey patches. While some moulds on cheese are harmless, such as the white rind on Brie, other types like Aspergillus niger can be toxic and dangerous if consumed. If you spot any mould, it's best to discard the cheese entirely rather than attempting to cut off the affected portions.
Remember, each cheese ages and spoils differently, so it's crucial to consider a combination of factors, including discolouration, smell, and mould, to make an informed decision about the safety of consuming past-date provolone cheese. When in doubt, it's always best to err on the side of caution and discard the cheese to prevent any potential health risks.
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Store in the fridge or freezer to extend shelf life
Storing provolone cheese in the refrigerator is an effective way to extend its shelf life. When unopened, an airtight container is not necessary, as the original packaging is designed to keep the cheese fresh. However, once opened, transferring the cheese to an airtight container is crucial to maintain its quality. Wrap the cheese in wax or parchment paper, then loosely in plastic wrap, ensuring the cheese is protected from air without being sealed too tightly. The ideal refrigerator temperature for storing provolone cheese is between 34°F and 40°F (1°C to 3°C or 35°F to 40°F according to different sources). Keep the cheese in the main compartment, where the temperature is more stable, and avoid storing it in the door, where temperatures fluctuate.
Freezing provolone cheese is another option to extend its shelf life. Freezing can preserve the cheese for around 6 to 8 months, and it can be safely consumed beyond this period, as long as it is constantly frozen at 0°F or lower. Before freezing, grate or slice the cheese into portions that are easy to use later. This helps avoid thawing and refreezing, which can degrade the quality. To thaw provolone, defrost it in the refrigerator and use it within 3 to 4 days, or defrost it under cold running water or in the microwave, using it right away. Freezing provolone will likely alter its texture, making it crumblier and less flavorful, so it is best used in cooked dishes after being thawed.
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Grate or slice thinly for best melt
Provolone is a semi-hard Italian cheese with a smooth, firm texture and a mild, slightly tangy flavour. It is made from cow's milk, though some varieties use buffalo milk or a mix of both. It is a versatile cheese with excellent melting qualities, making it a great choice for hot dishes.
If your provolone cheese is past its expiry date, it may be unsafe to consume. However, if it shows no signs of mould, discolouration, or a strong smell, it may still be safe to eat. In any case, consumption of expired cheese may cause mild digestive issues.
To get the best melt out of your provolone cheese, grate it or slice it thinly. This will ensure even melting and distribution, especially if you're using it in a hot dish. Provolone is an excellent choice for grilled cheese sandwiches, as it melts beautifully, binding the ingredients together. It also works well in baked pasta dishes, casseroles, and pizzas, where it melts smoothly to create a gooey layer of flavour.
Provolone can also be grated over salads or incorporated into savoury pies. It is a tasty addition to a charcuterie board, pairing well with cured meats, roasted vegetables, and wines.
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Combine with other cheeses, like mozzarella
Provolone and mozzarella are both Italian cheeses that are made using the same "'pasta filata' technique. However, they differ in taste, texture, and uses. Mozzarella is a soft, fresh cheese that is never aged and best consumed within 3 to 5 days of opening. It has a mild, milky flavor and is a great addition to baked dishes like lasagna and chicken parmesan. It is also the ideal pizza cheese due to its stretchiness and pull.
On the other hand, provolone is a semi-hard cheese that is aged for at least two months, resulting in a complex, sharp taste with buttery and nutty flavors. The longer the aging process, the sharper the flavor becomes. While provolone is harder to melt than mozzarella, it still has impressive melting abilities. Grating or thinly slicing provolone before adding it to a dish will result in the best melt.
Combining provolone with mozzarella can enhance the flavor and texture of your dish. Provolone adds saltiness and an additional burst of tartness and richness. The two cheeses complement each other well, with provolone's strong flavor balancing out mozzarella's mildness.
- Create a delicious, cheesy sandwich by layering sliced provolone and mozzarella. The mild flavor of provolone will complement salty meats and other condiments, while mozzarella will add a stretchy, stringy texture.
- For a simple yet tasty meal, try a classic caprese salad with fresh mozzarella and sliced provolone, paired with tomatoes, olives, and vinegar.
- Get creative with your pizza toppings by mixing provolone and mozzarella cheeses. The provolone will add a salty, tangy twist to the classic meltiness of mozzarella.
- Experiment with baked pasta dishes like lasagna or baked ziti, using a combination of provolone and mozzarella cheeses to create a rich and savory sauce.
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Use in cooked dishes, like sauces and soups
Provolone is a semi-hard Italian cheese with a mild, creamy flavour when young, and a strong, tangy taste when aged. It has excellent melting properties, making it a great choice for cooked dishes like sauces and soups.
When using provolone in cooked dishes, it's best to grate or thinly slice the cheese before adding it to your dish. This ensures the cheese melts evenly and creates a smooth and creamy texture. Provolone melts particularly well with mozzarella, so consider combining the two for enhanced flavour and texture.
Provolone is a versatile cheese that pairs well with a variety of ingredients. For a hearty dish, combine provolone with cured meats and roasted vegetables. You can also experiment with fruits, nuts, and wines for unique flavour combinations.
- Chicken Provolone: a simple yet impressive dish. Serve grilled chicken topped with provolone on a dark plate, garnished with fresh parsley or basil. Accompany it with buttered noodles for a complete meal.
- Stuffed flank steak: combine breadcrumbs, shredded provolone, grated parmesan, crushed garlic, and chopped parsley. Spread the stuffing on the flank steak, roll it up and tie it with oven-safe string. Brown the steak in a skillet, cover it with tomato sauce, and bake until cooked through.
- Onion soup: top a bowl of homemade onion soup with a slice of provolone cheese toast, straight from the broiler. Serve with a green side salad.
- Grilled cheese: provolone is a classic choice for grilled cheese sandwiches, but you can elevate it by adding jalapenos, roasted garlic, cream cheese, and bacon.
Remember, while past-date provolone may still be safe to consume, always check for signs of spoilage before using it. Discolouration, a strong sour smell, or mould growth indicate that the cheese is unsafe and should be discarded.
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Frequently asked questions
Provolone cheese that has gone bad will typically develop a hard texture, turn dark in colour, smell sour or unpleasant, and have mould growth.
If there is mould on a block of provolone cheese, it is generally safe to cut away 1 inch around the mould on all sides, without touching the mould with the knife, and then wrap the cheese with fresh materials. However, if there is mould on a package of shredded, sliced, or crumbled provolone, the entire package should be discarded.
An unopened block of provolone cheese should last in the refrigerator for at least 2 months, or for 2-3 weeks after the “use by” date. An opened block will last for around 3-4 weeks. Unopened slices will stay fresh for about 1 month in the refrigerator, while opened slices will last for about 2 weeks. Unopened shredded or grated provolone can be maintained for approximately 1 week past the expiry date, and once opened will remain fresh for up to 1 week.
Provolone cheese will maintain its best quality for about 2 months in the freezer, but it will remain safe to consume beyond that time. To freeze a chunk or block of provolone cheese, cut the cheese into portions no larger than 1/2 pound each, and wrap tightly in heavy-duty aluminium foil or plastic freezer wrap, or place inside a heavy-duty freezer bag.
