Patrick Oconnell
Provolone is a cheese with great melting properties. It is made using a technique called pasta filata, or pulled curd, which softens the cheese into a ropy, chewy texture. Deli-sliced provolone is a popular choice for sandwiches, and it is also used in dishes like lasagne, paninis, and pizzas. Provolone is a good substitute for fontina, another cheese with excellent melting qualities.
| Characteristics | Values |
|---|---|
| Melting ability | Provolone is a good melting cheese, especially when sliced or shredded |
| Taste | Younger provolone is tangier and more aggressive, while aged provolone is denser, spicier, sharper, and funkier |
| Texture | Provolone softens into a ropy chew when melted |
| Use cases | Provolone is good for cheesesteaks, grilled cheese sandwiches, pizzas, roasted vegetable lasagne, classic paninis, and baked dinners |
| Substitutes | Fontina, mozzarella, or Muenster cheese |
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What You'll Learn
Provolone is a good melting cheese
When choosing provolone for melting, it is recommended to opt for the pre-sliced variety from a deli, as it melts easily and uniformly. For a more intense flavor, dense and spicy aged provolone from specialty brands can be selected. Medium and sharp varieties of provolone are also considered excellent choices for melting.
Provolone is a popular choice for melting because of its ability to create a gooey, stretchy texture. This characteristic makes it ideal for dishes like grilled cheese sandwiches, where the melted cheese pulls apart attractively. The cheese's high moisture content and fat quotient contribute to its melting ability, as these factors influence how well a cheese melts.
Additionally, provolone's melting properties are often celebrated in the form of Provoleta, a traditional Argentinian dish. Provoleta is prepared by melting provolone cheese in a skillet and serving it with various toppings and toasted bread. The melted cheese forms a crispy crust around the edges, adding a textural contrast to the gooey center.
In conclusion, provolone is a versatile and flavorful cheese that excels in melting applications. Its stretchy, gooey texture and pleasant flavor make it a popular choice for sandwiches, grilled cheese, and baked dishes. Provolone's melting abilities are so renowned that it has inspired cultural dishes like Provoleta, showcasing the cheese's central role in delivering delicious, cheesy experiences.
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It's made using the pasta filata technique
Provolone is a melting cheese, and a good one at that. It is often used in sandwiches, baked dinners, and pizzas. Provolone is made using a technique called pasta filata, or "pulled curd". This technique involves pulling and stretching the curds, which creates a soft and stretchy cheese that is perfect for melting. The cheese softens into a ropy, chewy texture that is ideal for dishes like grilled cheese sandwiches, where you want the cheese to be gooey and stretchy.
The pasta filata technique is used to create a variety of cheeses, including mozzarella and provolone. This technique gives the cheeses a unique texture and flavour that is perfect for melting. The process involves heating the curds in water, which softens them and makes them more elastic. They are then stretched and pulled, which aligns the proteins in the cheese, creating a stretchy, stringy texture.
The moisture content and fat quotient of provolone also contribute to its melting abilities. Provolone is a relatively moist cheese, which means it has more milk proteins that spread out when heated, creating a smooth, creamy texture. The fat content also ensures that the cheese melts evenly and retains its flavour when heated.
The age of the cheese is another factor that affects its melting abilities. Younger cheeses tend to melt better than older ones, as they have higher moisture content and less time for proteins to form tight bonds. Provolone is usually sold as a young cheese, which makes it ideal for melting applications.
Overall, the pasta filata technique used to make provolone creates a soft, stretchy, and flavourful cheese that is perfect for melting. The unique texture and flavour of provolone make it a popular choice for sandwiches, pizzas, and baked dishes where a gooey, stretchy cheese is desired.
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Melting provolone is a popular appetizer
To make Provoleta, start with a 1-inch-thick slice of provolone, which you can buy pre-sliced from the deli. Use a skillet that can cook on the stovetop and under the broiler. Heat the skillet on medium-high heat, then place the provolone slice in the skillet and reduce the heat to medium. Cook until the bottom of the cheese melts out to the edges and starts to crisp and bubble. Transfer the skillet to the oven and broil until the cheese is fully melted and golden. Top with your desired toppings and serve immediately with toasted bread.
Provolone is an excellent melting cheese due to its moisture content and fat quotient. It is made using a technique called pasta filata or "pulled curd," which gives it a soft, ropy texture when melted. When choosing provolone, look for sliced or shredded varieties, or for a more intense flavor, try dense and spicy aged provolone. Medium and sharp varieties are also among the best cheeses for melting.
Provolone is a versatile cheese that can be used in many dishes beyond Provoleta. It is commonly used in sandwiches, such as cheesesteaks, grilled cheese, and paninis. It is also a popular pizza topping and can be used in baked dinners, such as lasagne. For a unique flavor, try smoked provolone, which can add depth to grilled cheese sandwiches.
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Deli-sliced provolone is best for sandwiches
Provolone is a melting cheese that softens into a ropy chew. It is made using a technique called pasta filata, or "pulled curd". Deli-sliced provolone is best for sandwiches as it is soft and fresh, and melts smoothly. The cheese can be melted in a skillet and served with toppings and toasted bread. It can also be used in sandwiches with roast pork, chicken cutlets, meatballs, and sausages. For a tangier kick, the sharp variety of provolone can be used. Deli-sliced provolone is also a good substitute for fontina, which is another cheese that melts well.
When choosing a melting cheese, it is important to consider the moisture content, fat quotient, acidity, and age of the cheese. Younger, fresher cheeses tend to melt better than aged cheeses. Deli-sliced provolone is a good option for sandwiches because it is readily available and melts well. It is also a versatile cheese that can be used in a variety of dishes, such as paninis, pizzas, and casseroles.
While some cheeses, like feta or Parmesan, can be enjoyable straight out of the package, they do not melt as well as softer, moister cheeses. Cheeses like chevre goat cheese, farmer's cheese, ricotta, and halloumi become softer when heated but do not melt and spread out in the same way as provolone. Aged cheeses like Parmigiano Reggiano will melt but won't achieve the same stretchy consistency as younger cheeses.
Deli-sliced provolone is a convenient and tasty option for sandwiches, offering a good melting experience and a versatile range of uses. It is a popular choice for those seeking a cheese that melts smoothly and adds a delicious touch to their sandwiches.
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Aged provolone has a denser, spicier flavour
Provolone is a cheese with excellent melting properties. It is made using a technique called pasta filata, or "pulled curd", which gives it a soft, stretchy, and ropy texture when melted. While younger, fresher cheeses tend to melt better, provolone is an exception to this rule. Aged provolone has a denser, spicier flavour, and is a particularly good choice for cheesesteaks and grilled cheese sandwiches. It can also be used in baked dinners and melted over proteins in sandwiches, such as roast pork, chicken cutlets, meatballs, and sausages.
Aged provolone has a sharper and funkier flavour than its younger counterpart. This makes it a good substitute for fontina, which has a similar flavour profile. When melted, provolone forms a crispy crust that complements its gooey melted centre. This makes it ideal for Provoleta, an Argentinian dish where melted provolone is served with toppings and toasted bread. To make Provoleta, a 1-inch thick slice of provolone is placed in a skillet over medium heat until the cheese melts, crisps, and bubbles. It is then transferred to the oven and broiled until fully melted and golden.
Aged provolone can be found at most supermarkets, with brands such as Auricchio and Wisconsin's BelGioioso offering dense and spicy varieties. When purchasing provolone for melting, it is best to opt for pre-sliced cheese from the deli, as this melts more easily. If you can't find sliced provolone, shredded mozzarella and provolone blends or substitutes like fontina or Muenster cheese can be used.
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Frequently asked questions
Yes, provolone is a melting cheese. It is made using a technique called pasta filata or "pulled curd", which softens the cheese into a ropy chew.
To melt provolone cheese, place a skillet on a stove-top over medium-high heat. Place a 1-inch-thick slice of provolone into the skillet and reduce the heat to medium or slightly lower. Cook until the bottom part of the cheese melts out to the edges and starts to crisp and bubble. Transfer the skillet to the oven and broil until the cheese is fully melted and golden.
Melted provolone can be served with toppings and toasted bread pieces. It is also commonly used in sandwiches, baked dinners, and paninis.
Other good melting cheeses include fontina, mozzarella, gouda, Gruyere, and American cheese.
