Kamil Perry
Provolone is an Italian semi-hard cheese with a rich, sharp, and tangy flavor. It is made from cow's milk or buffalo milk, or a mixture of the two, and is produced in various shapes and sizes. There are two main varieties of provolone: Dolce (mild) and Piccante (sharp). Dolce is aged for two to three months and has a pale yellow color with a mild, creamy, and slightly sweet flavor. Piccante is aged for at least four months, and sometimes up to twelve months, resulting in a stronger flavor. The choice between regular and exotic provolone depends on your taste preferences and how you intend to use it. Regular provolone is commonly used in sandwiches, subs, and salads, while exotic provolone, such as smoked provolone, is ideal for Italian sandwiches and pairs well with fruits like apples or grapes.
| Characteristics | Values |
|---|---|
| Taste | Sharp aftertaste with milky, nutty, and cheddary notes |
| Texture | Semi-hard, smooth |
| Type of milk | Buffalo, cow, or a mixture of the two |
| Wine pairing | Dry rosé, fruity red, Chardonnay |
| Beer pairing | Pale ale |
| Vegetarian | No, due to the addition of calf rennet |
| Versatility | Can be used in cooking, grated over salads, or incorporated into desserts |
| Melting | Melts very well, suitable for grilled cheese sandwiches |
| Spiciness | Provolone Piccante is a spicier variety |
| Mildness | Provolone Dolce is a milder variety |
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What You'll Learn
Provolone cheese varieties
Provolone is a versatile Italian cheese with a rich taste and simple ingredients. It is a pulled or stretched curd cheese with two main varieties: Dolce and Piccante.
Provolone Dolce is a mild, semi-soft, and smooth table cheese. It is aged for just two to three months and pairs well with fresh herbs like basil, cress, and arugula, as well as grilled vegetables and mushrooms. It is an excellent choice for grilled cheese sandwiches or paninis.
On the other hand, Provolone Piccante is aged for six to twelve months and has a much stronger, sharper, and spicier flavor. It pairs well with smoky flavors like ham and other smoked meats. It can also be used in grilled cheese sandwiches or added to savory pies.
In addition to the two main varieties, there is also a related cheese made in the US called Provolone, which has more moisture and is aged for a shorter period. Modern Provolone is produced mainly in the Italian regions of Lombardia and Veneto and can be made with buffalo or cow's milk, or a mixture of the two.
When serving Provolone as part of a cheeseboard, it is recommended to add spicy, salty condiments such as olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys. Provolone also goes well with dry rosé wine, fruity red wine, or Chardonnay, as well as pale ale beer.
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Taste and texture
Provolone cheese is a versatile Italian cheese with a rich taste and a semi-soft to semi-hard texture, depending on how long it has been aged. It is a pulled or stretched curd cheese with two main varieties: Dolce (mild Provolone) and Piccante. Dolce is aged for just two to three months and has a semi-soft, mild, and smooth texture. It is an excellent choice for grilled cheese sandwiches, especially vegetarian paninis with fresh herbs, grilled zucchini, or sautéed mushrooms. It can also be used in salads, baked pasta dishes, casseroles, and even desserts. When served as part of a cheeseboard, it pairs well with spicy, salty condiments like olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys.
On the other hand, Piccante is aged for six to twelve months and has a much stronger flavor and a firmer texture. It is the preferred choice for classic grilled cheese sandwiches, especially when paired with smoky ham or other smoked meats. The sharpness and spiciness of Piccante complement the smoky flavors of the meat. It can also be used as a flavorful addition to pizza, where it melts very well and can be a substitute for mozzarella. When served as part of a cheeseboard, Piccante pairs well with tart fruits such as apples or grapes.
In addition to the Dolce and Piccante varieties, there is also a related cheese made in the US, which is typically aged for a shorter period and has a higher moisture content. This variety may have a milder flavor and a softer texture compared to its Italian counterparts.
When choosing between regular provolone cheese and other varieties, it is important to consider the desired taste and texture for your specific use case. If you are looking for a milder, softer cheese for sandwiches, paninis, or salads, regular provolone or Dolce may be a better option. However, if you prefer a stronger, sharper flavor and a firmer texture for grilled cheese, sandwiches, or pizza, Piccante could be the better choice. Ultimately, the choice depends on your personal preferences and the specific dish you are preparing.
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Pairing with other foods
Provolone is a versatile cheese that can be used in a variety of dishes. It is a good melting cheese, making it perfect for grilled cheese sandwiches, baked pasta dishes, casseroles, and pizzas. It can be used as a substitute for mozzarella on pizza or as a tasty addition. Provolone is also great in grilled cheese sandwiches, especially when paired with tender, smoky ham. The sharpness and spiciness of the Provolone Piccante variety complement the smoky flavour of the ham. For a vegetarian option, Provolone pairs well with fresh herbs like basil, cress, and arugula in a panini. You can also add grilled zucchini or sautéed mushrooms for extra flavour and texture.
If you're looking for a more substantial meal, provolone can be added to savoury pies or melted on top of chicken for a tasty midweek dinner. It can also be grated and sprinkled over salads or incorporated into desserts. For a unique dessert option, try grilled or roasted pears with shredded provolone cheese and a sweet balsamic glaze. Smoked Provolone, in particular, pairs well with tart fruits such as apples or grapes and is ideal for Italian sandwiches.
When serving Provolone as part of a cheeseboard, it is recommended to pair it with spicy, salty condiments. Olives, roasted red peppers, chargrilled artichokes, and spicy chilli jams or chutneys complement the mild flavour of the cheese and bring a taste of Italy to your table.
In terms of beverages, Provolone pairs well with wine and beer. A firm Provolone goes nicely with a dry rosé or a fruity red wine, such as Sangiovese or light Beaujolais. If you prefer white wine, Chardonnay is a good choice as it balances the mild saltiness of the cheese. For beer enthusiasts, a pale ale will complement the cheese without overpowering its flavour.
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Pairing with drinks
Provolone cheese is a versatile Italian cheese with a rich taste and a range of uses. It is a semi-hard, semi-soft, pulled or stretched curd cheese with two main varieties: Dolce (mild Provolone) and Piccante (strong Provolone). When it comes to pairing this cheese with drinks, here are some suggestions:
If you're a wine drinker, a firm Provolone cheese pairs well with dry rosé wine or a fruity red. Try a Sangiovese or a light Beaujolais. The dryness of the rosé and the fruitiness of the red complement the cheese's saltiness and nuttiness. If you prefer white wine, a Chardonnay is a good choice as it will balance the mild saltiness of the cheese.
For beer enthusiasts, a pale ale is a nice match for Provolone. It won't overpower the cheese's flavour and will complement its smoothness.
When it comes to non-alcoholic drinks, Provolone's versatility means it can be paired with a variety of options. Consider pairing it with drinks that have a slight sweetness or tartness to contrast the cheese's saltiness. Some options could include fruit juices, herbal teas, or even a refreshing glass of sparkling water with a slice of lemon or lime.
Additionally, when serving Provolone on a cheeseboard, consider adding some drinks and condiments to enhance the experience. Spicy, salty condiments like olives, roasted red peppers, chargrilled artichokes, and spicy chili jams or chutneys pair well with the cheese. To drink, a glass of sparkling water with a twist of lemon or a light herbal tea can help cleanse the palate between bites.
In conclusion, when pairing drinks with Provolone cheese, consider options that complement the cheese's saltiness, nuttiness, and smoothness, while also providing a contrast of flavours and temperatures. Whether you choose wine, beer, or a non-alcoholic beverage, the key is to find a balance that enhances the unique characteristics of Provolone cheese.
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Provolone substitutes
Provolone is an Italian semi-soft cheese with a flavour that can range from mild and creamy to significantly sharper and pungent. This variation in flavour is due to there being two types of provolone: dolce provolone, which is creamier and milder, and provolone piccante, which is aged longer and has a drier and sharper flavour. Provolone is also popular for its melting properties.
If you are unable to get provolone, there are several substitute cheeses that can be used, depending on the desired flavour and texture. Here are some options:
- Low-moisture mozzarella is a good substitute for provolone, especially provolone dolce. It has a harder texture and sharper flavour due to the longer ageing process. It melts more easily than provolone, so this should be considered when using it as a substitute.
- Mild Cheddar has a similar texture and flavour to provolone and is readily available and affordable. It can be used as a substitute for provolone piccante.
- Fontina is an Italian cheese with a semi-soft to hard texture and a nutty, creamy, buttery flavour. It is a good gluten-free substitute for provolone.
- Gouda has a similar texture to provolone and is known for its aroma with hints of caramel and sweetness. It is a good melting cheese and works well in sandwiches.
- Muenster is an American cheese based on the French Munster. It has a semi-soft texture and a flavour that resembles provolone. It is best to mix Muenster with low-moisture mozzarella to mimic provolone's flavour and texture.
- Emmental, or Swiss cheese, has a similar semi-soft texture and mild, nutty, and salty flavour as provolone. It is a good melting cheese and works well in grilled cheese sandwiches.
Other possible substitutes include Monterey Jack, Parmesan, Edam, and Gruyere.
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Frequently asked questions
Provolone is a semi-hard, semi-soft, firm, or hard cheese, depending on how long it has been aged. It is made with curds that are stretched or pulled, giving it a smooth texture. It is typically made in the northern Italian regions of Lombardia, Veneto, and Val Padana, using milk from cows that graze near the Po River. It can also be made with buffalo milk or a mixture of cow and buffalo milk.
Provolone has a rich, nutty, salty, and sharp flavor, with milky notes. It is often described as spicy, and pairs well with salty condiments like olives, roasted red peppers, and chargrilled artichokes.
Regular Provolone, or Dolce, is aged for two to three months and has a semi-soft texture and mild flavor. Piccante is aged for six to twelve months and has a much stronger flavor and a harder texture.
