Patrick Oconnell
Swiss cheese and provolone are both popular cheeses with distinct characteristics. They differ in terms of origin, production, nutritional content, taste, texture, and price. Swiss cheese, originating in Switzerland, is typically made by fermenting cow's milk with bacteria, resulting in a sweet and nutty flavour. Provolone, on the other hand, is an Italian cheese made by coagulating and heating cow's milk with acid, giving it a mild, buttery, or tangy flavour. While both are melting cheeses commonly used in sandwiches and cooking, their unique attributes cater to different preferences and culinary applications.
| Characteristics | Values |
|---|---|
| Country of origin | Swiss cheese: Switzerland; Provolone: Italy |
| Production year | Swiss cheese: 15th century; Provolone: 19th century |
| Texture | Swiss cheese: semi-hard; Provolone: semi-soft, semi-hard, artisan |
| Colour | Swiss cheese: pale yellow; Provolone: pale yellow |
| Flavour | Swiss cheese: nutty, sweet; Provolone: nutty, tangy, mild, buttery, sharp, soapy |
| Aroma | Swiss cheese: mild, slightly nutty; Provolone: rancid, pleasant |
| Rind | Swiss cheese: none, microbial, or vegetarian rennet; Provolone: washed |
| Moisture content | Swiss cheese: none; Provolone: higher |
| Fat content | Swiss cheese: 28-32%; Provolone: higher in carbs and sodium |
| Cholesterol content | Swiss cheese: higher; Provolone: lower |
| Calories | Swiss cheese: higher; Provolone: lower |
| Price | Swiss cheese: higher; Provolone: lower |
| Common uses | Swiss cheese: sandwiches, pasta, sauces, mashed potatoes, omelettes, shepherd's pie, pizza; Provolone: sandwiches, paninis, pizzas, omelettes, mashed potatoes, alternative to mozzarella |
| Health benefits | Swiss cheese: high in calcium, phosphorus, protein, vitamins A, E, and B12, associated with lower risk of hip fracture; Provolone: high in calcium, phosphorus, protein, iron, potassium, vitamins D, B2, and B5 |
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What You'll Learn
Provolone is cheaper than Swiss cheese
Provolone cheese is cheaper than Swiss cheese. The average market price for 1lb of provolone cheese is around $12, while the same amount of Swiss cheese costs around $18.
Provolone is an Italian semi-hard cheese made from cow's milk. It is a stretched-curd cheese that is more labor-intensive to make than Swiss cheese. It has a pale yellow color and a mild, buttery flavor. Provolone is classified into two types: provolone dolce and provolone piccante. Provolone dolce is made from calf's rennet and aged for two to three months, resulting in a sweet, buttery taste. On the other hand, provolone piccante is made from goat or lamb's rennet and aged for four months to a year. It develops a sharp, tangy flavor from the enzymes used during production.
Swiss cheese, on the other hand, refers to several different types of cheese made in Switzerland, including Gruyere and Emmental. It is a washed-rind cheese, which means that additional flavor additives are brushed onto the cheese during the aging process. Swiss cheese is a firm, semi-hard cheese with a pale yellow color and a sweet, nutty flavor. Some varieties of Swiss cheese have large holes called "eyes," while those without holes are called "blind."
In terms of nutrition, Swiss cheese is higher in calories, total fats, cholesterol, protein, most minerals, and vitamins A, E, and B12. Provolone, however, is higher in carbs, sodium, iron, and potassium, and vitamins D, B2, and B5. Both cheeses are rich in calcium and phosphorus, which are essential for bone health.
While Swiss cheese and provolone have distinct characteristics and nutritional profiles, provolone stands out as a more affordable option, making it a popular choice for those seeking a tasty yet economical cheese.
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Provolone is higher in carbs and sodium
Provolone cheese is a semi-soft, semi-hard Italian cheese with a mild, buttery flavour. It is made from cow's milk and belongs to the pasta filata family of cheeses. Provolone is a popular choice in Italian delis and is often used in sandwiches, paninis, pizzas, and omelettes. While it is a good source of protein and calcium, provolone is also higher in carbs and sodium compared to other cheeses.
Provolone cheese contains 2.14g of carbohydrates per serving, which is relatively low compared to other foods. However, when compared to other cheeses, provolone has a higher carbohydrate content. For example, American cheese contains 3.7g of carbohydrates, making it slightly higher in carbs than provolone. Despite being low in carbs, provolone is still considered a good source of energy.
In addition to its high carbohydrate content, provolone cheese is also notably high in sodium. Provolone contains 876mg of sodium per 100g serving, which is significantly higher than Swiss cheese, which contains only 187mg of sodium. This makes provolone a very high-sodium cheese, with a single serving providing 38% of the daily recommended value. For hypertensive patients or those with high blood pressure, the high sodium content in provolone can be a concern and should be consumed in moderation.
The high sodium content in provolone cheese is worth noting, especially for those with pre-existing health conditions such as heart failure or high blood pressure. However, it is important to mention that consuming dairy cheese, like provolone, instead of other high-sodium foods may actually protect against sodium's negative effects on the heart. A study by Penn State researchers found that participants who ate dairy cheese had better blood flow compared to when they consumed pretzels or soy cheese.
In summary, provolone cheese is higher in carbs and sodium when compared to other cheeses, including Swiss cheese. While it offers nutritional benefits such as protein and calcium, the high levels of carbohydrates and sodium in provolone should be considered when incorporating it into a balanced diet, especially for those with specific health conditions.
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Swiss cheese has a higher fat content
Swiss cheese and provolone are both made from cow's milk, but they differ in terms of origin, processing, aging, texture, flavour, and nutritional content. Notably, Swiss cheese has a higher fat content than provolone.
Swiss cheese, originating in Switzerland, is made by fermenting cow's milk with different types of bacteria. These bacteria produce compounds that give Swiss cheese its distinctive texture and flavour. It is a semi-hard, washed-rind cheese with a pale yellow colour and a sweet, nutty flavour. Some varieties have large holes called "eyes," while those without holes are referred to as "blind." Swiss cheese typically has an aging period of 1-3 months and a fat content of around 28-32%.
On the other hand, provolone is an Italian cheese that originated in the Po River Valley region. It is a semi-hard, stretched-curd cheese made by coagulating and heating cow's milk with acid. Provolone has a pale yellow colour and a mild, buttery, or tangy flavour. It is classified as either provolone dolce or provolone piccante, with different aging processes resulting in varying flavours and textures.
While both cheeses are popular for sandwiches and melting applications, their nutritional profiles differ. Swiss cheese is higher in total fats, cholesterol, protein, and certain minerals and vitamins (A, E, and B12) compared to provolone. Provolone, on the other hand, is higher in carbohydrates, sodium, iron, and potassium, and contains more vitamins D, B2, and B5.
In summary, Swiss cheese and provolone have distinct characteristics, and Swiss cheese stands out for its higher fat content, contributing to its semi-hard texture and flavour profile.
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Swiss cheese is a washed-rind cheese
The reddish-orange smear bacteria, Brevibacterium linens, that grow on the surface of washed-rind cheeses, impart pungent odours and distinctive flavours, and produce a firm, flavourful rind around the cheese. The cheeses most famous as washed-rinds are runny, high-moisture varieties, which are only aged for a few months. These cheeses tend to have a moist or sticky exterior and a profound aroma, often likened to sweaty feet and barnyard animals.
Some washed-rind cheeses are soft and oozy, while others are solid enough to grate. The term "washed rind" is sometimes reserved only for the hard cheeses, with the softer ones distinguished as "smear-ripened". The same bacteria can also impact cheeses that are simply ripened in humid conditions, like Camembert.
Swiss cheese is a generic term for several different types of cheese made in Switzerland, including Gruyère and Emmental. Swiss cheese originated in the areas of Emmental, Switzerland, in the 15th century. It is made from cow's milk and has a pale yellow colour and a sweet, nutty flavour. Some types of Swiss cheese have large holes called "eyes", and those without holes are referred to as "blind".
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Provolone is a semi-soft cheese
Provolone is typically classified into two types: provolone dolce and provolone piccante. Provolone dolce is made from calf's rennet and aged for two to three months, resulting in a sweet and buttery taste. Provolone piccante, on the other hand, is made from goat or lamb rennet and aged for four months to a year. The longer ageing process and the use of different rennet give provolone piccante a sharper, tangier flavour.
The texture of provolone is described as semi-hard or semi-soft, with a higher moisture content compared to Swiss cheese. This higher moisture content makes provolone more pliable and easier to work with in the kitchen. It is a popular choice for sandwiches, paninis, pizzas, and mashed potatoes due to its melting properties. Provolone is also often used as an alternative to mozzarella or combined with it to enhance the flavour and texture of dishes.
While provolone is semi-soft, Swiss cheese is considered a semi-hard or medium-hard cheese. Swiss cheese has a lower moisture content, resulting in a firmer texture that holds up better to slicing. Swiss cheese is known for its sweet, nutty flavour and can have large holes called "eyes". The holes are considered imperfections, and the highest-grade Swiss cheese will have none or minimal amounts of these holes.
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Frequently asked questions
Swiss cheese is higher in calories, total fats, cholesterol, protein, and vitamins A, E, and B12. Provolone is higher in carbs, sodium, iron, and potassium, and vitamins D, B2, and B5. Swiss cheese is a semi-hard cheese with a nutty flavor, while provolone is a semi-soft cheese with a mild, buttery flavor.
Both Swiss cheese and provolone are melting cheeses that can be used in cooking. They are both popular sandwich cheeses, but provolone is the more popular choice in Italian delis. Swiss cheese is often used in mashed potatoes, omelets, shepherd's pie, and pizza. Provolone is often used in sandwiches, paninis, pizzas, and omelets, and can be used as an alternative to mozzarella.
Swiss cheese originated in Switzerland and can refer to any cheese that mimics the look, texture, and flavor of Emmental cheese. Provolone is an Italian cheese that originated in the Po River Valley region of Southern Italy.
Swiss cheese is made by fermenting cow's milk with different types of bacteria. Provolone is made by coagulating and heating cow's milk with acid. Provolone is a stretched-curd cheese and is more labor-intensive to make than Swiss cheese.
