Andy Montoya
Provolone and mozzarella are both Italian cheeses that are often encountered in the US. While they are related and share some characteristics, they have different tastes, textures, and uses. This comparison will explore the differences between these two cheeses, from their production processes to their health benefits, and explain why they are used in different contexts.
| Characteristics | Values |
|---|---|
| Origin | Both are Italian cheeses |
| Colour | Both are white |
| Texture | Provolone is semi-hard, mozzarella is semi-soft |
| Taste | Provolone has a more complex and sharper taste than mozzarella |
| Ageing Process | Provolone is aged for at least several months, mozzarella is fresh and not aged |
| Melting | Mozzarella melts more easily than provolone |
| Uses | Provolone is better for sandwiches and meat boards, mozzarella is better for pizza and pasta sauces |
| Health | Provolone has more vitamin B12, vitamin A, RAE, and monounsaturated fat. Mozzarella has lower levels of saturated fat and sodium |
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What You'll Learn
Taste and texture
Provolone and mozzarella are both Italian cheeses that belong to the pasta filata family. However, they differ in taste, texture, and appearance.
Mozzarella is a semi-soft, white cheese with a mild flavour and a slightly grainy texture. It is never aged and is best consumed fresh within 5 days of opening. It is made using a technique called pasta filata, where curds are placed in fresh water, heated, and then stretched and kneaded into round balls. Traditional Italian mozzarella is made using buffalo milk, though it can also be made with cow's milk. It has a high water content, making it ideal for melting and hence, it is a popular choice for pizzas and creamy pasta sauces. It is also used in salads, such as caprese, or spread onto crostini.
On the other hand, provolone is a semi-hard cheese with a complex and sharper taste. It is dry-aged for at least several months, resulting in a slightly drier texture compared to mozzarella. The aging process can range from 4 months to up to 2 years, with the length of aging reflected in the sharpness of the flavour. Provolone is made from cow's milk and has a smooth, pliable, creamy yellow interior. It is shaped into various forms, like pigs, fruits, or sausages, with a distinctive brown, oily rind. Provolone is harder to melt than mozzarella and is often served cold, such as on sandwiches or as part of a charcuterie board. It adds a salty, tangy, and rich flavour to dishes.
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Melting properties
Provolone and mozzarella are both Italian cheeses belonging to the pasta filata family. However, they have different melting properties. Mozzarella is a semi-soft cheese that is much more easily melted than provolone, which is a semi-hard cheese. This makes mozzarella a popular choice for pizza and creamy pasta sauces. On the other hand, provolone is harder to melt and is therefore better suited for cold dishes, such as sandwiches or a meat and cheese board.
Mozzarella's high water content contributes to its soft texture and makes it best suited for fresh consumption at room temperature. It is not aged, and should be consumed within 5 days of opening. The mozzarella-making process involves heating milk with a whey starter, adding rennet to create curds, and then heating the curds in fresh water. This results in the curds becoming elastic and forming long strings. The curds are then stretched and kneaded into round mozzarella balls, giving them their signature stringy and stretchy texture.
Provolone, on the other hand, is dry-aged and has a longer shelf life than mozzarella. The aging process for provolone can range from several months to up to two years, resulting in a drier texture compared to mozzarella. The longer the aging process, the sharper the flavour of provolone becomes. Provolone is also made with a similar pasta filata technique as mozzarella, but the final step differs. After the curds are mixed, shaped, and set in brine, provolone is wrapped in wax or plastic for aging.
While provolone is more challenging to melt than mozzarella, it can still be added to baked pasta dishes like baked ziti. When melted, provolone adds saltiness, tartness, and richness to the dish. However, its harder texture makes it more suitable for slicing or grating, which is why it is a popular choice for sandwiches and charcuterie boards.
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Health benefits
Provolone and mozzarella are both Italian cheeses, but they differ in taste, texture, and use. While mozzarella is a semi-soft cheese, provolone is a semi-hard cheese. Mozzarella is softer and has a milder flavour than provolone, which has a more complex and sharper taste. Mozzarella is also more easily melted than provolone, making it a popular choice for pizzas and creamy pasta sauces. On the other hand, provolone is a better fit for sandwiches and charcuterie boards.
Both provolone and mozzarella cheeses are rich sources of protein and calcium. Protein is necessary for muscle growth and repair, supporting immune function, and maintaining healthy hair, skin, and nails. Calcium supports healthy bone growth and tooth enamel.
Mozzarella is also a good source of probiotics, which are important for gut health and play a role in the immune system. Mozzarella is lower in fat and sodium than many other types of cheese, and its high-quality protein aids in muscle growth and repair. It also contains zinc, which helps support a healthy immune system and prevents macular degeneration. Mozzarella also contains vitamin A, which is important for healthy vision, skin, and immune function.
Provolone is a good source of vitamins, calcium, phosphorus, and magnesium. It is also a source of essential minerals, including phosphorus and zinc. Phosphorus is important for the formation and maintenance of healthy bones and teeth, while zinc is important for the immune system and wound healing. Provolone may also contain a type of fat called conjugated linoleic acid (CLA), which is associated with a reduced risk of heart disease and certain types of cancer.
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Aging process
Provolone and mozzarella are both Italian cheeses that are made using the pasta filata or hand-spinning technique. However, the two cheeses differ in their production processes, taste, texture, and uses. While mozzarella is a semi-soft, fresh cheese that does not undergo an aging process, provolone is a semi-hard cheese that is aged for at least several months, resulting in a drier texture and more complex flavour profile.
The Aging Process of Provolone
The aging process for provolone can range from a minimum of two to four months to up to one or two years. The length of aging directly impacts the flavour of the cheese, with milder versions aged for shorter periods and sharper, tangier versions aged for longer.
Provolone is typically classified into two types: provolone dolce and provolone piccante. Provolone dolce, made from calf's rennet, is aged for two to four months and has a sweet, mild, and buttery flavour. Provolone piccante, on the other hand, is made from goat or lamb's rennet and aged for four months to a year. During this longer aging process, enzymes act on the cheese, resulting in a sharp, tangy, and almost spicy flavour.
After the curds have been mixed, shaped, and soaked in brine, provolone cheese is wrapped in wax or plastic to age. This dry-aging process gives provolone a longer shelf life compared to fresh mozzarella. Once opened, provolone can last up to a couple of weeks in the refrigerator, while mozzarella should be consumed within three to five days.
The aging process also affects the colour of provolone. The interior paste of the cheese starts as a pale yellow but gradually becomes darker with age. High-quality, aged provolone boasts a dense yet soft texture and a subtly nutty flavour.
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Origin and production
Mozzarella is a soft, stringy Italian cheese that originated in Southern Italy as far back as the 1st Century A.D. Legend has it that mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples. It is made using a cheese-making technique known as pasta filata, which translates to "spun paste", referring to the method of kneading and pulling used to create the distinctive mozzarella balls.
Mozzarella is made by heating milk with a whey starter, then adding rennet to create curds. The curds are placed in fresh water, heated, and then stirred until they become elastic and form long strings. Cheesemakers then stretch and knead the curds by hand or machine, forming them into balls. The curds can be mixed with fresh herbs or chilli peppers before forming to flavour the mozzarella. The cheese should be mild and delicate, with a hint of sourness. Fresh mozzarella is packaged dry in vacuum-sealed plastic packages or in a governing liquid sometimes called "latte". It is available salted and unsalted.
Mozzarella is best consumed fresh and has a very short shelf life. It is not aged and has a high water content. It is most often made from cow's milk, although it can be made from a combination of other milks, such as cow's and goat's milk mixed. A small amount of buffalo-milk mozzarella is also produced, although very little water buffalo milk is commercially available.
Provolone is a semi-hard Italian cheese made from cow's milk. It originates from the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes. The term provolone, meaning "large provola", appeared around the end of the 19th century when it started to be manufactured in the southern regions of Italy. It is made using the same pasta filata technique as mozzarella, but the final step is different. After the curds have been mixed and shaped, and set in brine, the cheese is then wrapped in wax or plastic to age.
Provolone can be aged for up to two years, and the length of ageing is reflected in how mild or sharp the flavour ends up being. Mild provolone cheeses can be aged in as little as four months. It has a much more complex flavour profile and sharper taste than mozzarella. It is best enjoyed in a cold setting as it is harder to melt than mozzarella.
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Frequently asked questions
Provolone and mozzarella are both Italian cheeses that use cow's milk in their production. However, mozzarella is typically made by ripening buffalo milk. Provolone is a semi-hard cheese that undergoes an aging process, while mozzarella is a semi-soft cheese that is fresh and does not undergo an aging process. Mozzarella is also more easily melted than provolone, making it a popular choice for pizza and pasta. Provolone, on the other hand, is commonly used in sandwiches and on meat and cheese boards.
Provolone has a more complex and sharper taste than mozzarella. Even provolone dolce, which is known for being sweeter and milder, has a tangier flavour than mozzarella. Mozzarella is softer and has a higher water content, while provolone has a slightly firmer texture due to its lower moisture content.
Both provolone and mozzarella are rich in calcium and phosphorus, which are essential for bone health. Mozzarella is notably rich in lactobacilli, which promote a healthy balance of gut microflora and aid digestion. Provolone, on the other hand, is abundant in threonine, an essential amino acid that facilitates the absorption of nutrients. Additionally, both cheeses contain casein, a milk protein, and can cause symptoms in lactose-intolerant individuals.
