Patrick Oconnell
Provolone cheese is a semi-hard Italian cheese made from cow's milk and is usually aged for two to three months. Its taste can range from mild and creamy when young to strong and tangy when aged. However, some people wonder if the cheese should have a strong odour. While the general consensus is that the cheese has a mild smell, some assert that it can have a stronger odour when the package is first opened, and smoked provolone has a distinct aroma.
| Characteristics | Values |
|---|---|
| Smell | Generally mild, but can be stronger when the package is first opened. The smoked version has a strong, distinct aroma. |
| Taste | Ranges from mild and creamy to strong and tangy as it ages. Provolone piccante, an aged version, is described as beefier, sharper, and saltier. |
| Texture | Semi-hard, smooth, and creamy. |
| Colour | Pale yellow. |
| Melting abilities | Melts well when grated or thinly sliced. |
| Uses | Commonly used in sandwiches, pizzas, pasta dishes, baked ziti, chicken parmigiana, and Philly cheesesteaks. Can be paired with cured meats, roasted vegetables, fruits, nuts, and wines. |
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What You'll Learn
- Provolone cheese is semi-hard and made from cow's milk
- It's often aged for 2-3 months, but can be aged longer for a stronger flavour
- Young provolone is mild and creamy, while aged provolone is tangy and sharp
- Grocery store provolone is far from authentic, with a rubbery texture and insipid flavour
- Seek out provolone dolce or provolone piccante for a more genuine experience
Provolone cheese is semi-hard and made from cow's milk
Provolone cheese is a semi-hard cheese made from cow's milk. It is an Italian cheese with a sharp and tangy flavour, and it originates from Southern Italy, specifically the Campania region near Vesuvius. It is also produced in other Italian regions and countries. The cheese is made from stretched curd and is typically aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version of the cheese, aged for two to three months, with a pale yellow colour and a mild, creamy, and slightly sweet flavour. Provolone Piccante is the more mature and sharp version, aged for at least four months but often longer, and has a very sharp taste.
The process of making Provolone demands care and skill. Milk from Friesian cows that graze near the Po River is enriched with natural whey and rennet to form the curd. This gives Provolone its velvety and rich taste, which can be enjoyed melted or cold. Provolone has a semi-hard texture and a mild, nutty flavour, making it a good pairing with various wines and crackers. For example, the crisp acidity and light citrus notes of Pinot Grigio can provide a refreshing contrast to the cheese.
While provolone cheese is known for its sharp and tangy flavour, it should not have a strong or unpleasant smell. Some people associate provolone with a strong smell, such as in the TV show "The Sopranos," where a character keeps provolone in his socks to make them smell bad. However, in reality, the generally available provolone cheese is pretty mild in both taste and smell. It may have a stronger smell when the package is opened for the first time, but it is not supposed to be extremely pungent.
Provolone cheese is an important staple in Italy and a necessity in American-Italian food traditions. It comes in various shapes and sizes, typically in pear, sausage, or cone shapes 10 to 15 cm long. Some versions of provolone are smoked, which can give them a distinct aroma. Overall, provolone is a versatile and flavourful cheese that is widely enjoyed.
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It's often aged for 2-3 months, but can be aged longer for a stronger flavour
Provolone cheese is a semi-hard Italian cheese that is generally aged for about two to three months. However, it can be aged for longer to develop a more intense flavour profile. The longer ageing process gives the cheese a sharper, tangier, and more pungent character.
The flavour of provolone varies significantly with its age. Young provolone, aged for a shorter duration, tends to have a mild and creamy flavour. It is often described as having a mildly nutty taste with a satisfyingly salty bite. This type of provolone is commonly used in sandwiches, pizzas, and pasta dishes, as it melts well and complements various ingredients.
On the other hand, aged provolone, which has been matured for longer periods, can develop a much stronger and more pronounced flavour. The longer ageing intensifies the sharpness and tanginess of the cheese, giving it a distinct character. Aged provolone, also known as provolone piccante, can leave a prickly, almost spicy sensation on the tongue long after it has been consumed.
The ageing process not only affects the flavour but also the texture of provolone cheese. Young provolone typically has a smooth and creamy texture, while aged provolone becomes firmer and more granular. The longer ageing allows time for the development of flavour compounds and the breakdown of the cheese's texture, resulting in a more crumbly and crystalline structure.
When purchasing provolone cheese, it is essential to consider the intended use and the desired flavour intensity. For milder dishes or those seeking a more subtle cheese flavour, young provolone is an ideal choice. However, for recipes where a bold and robust cheese presence is desired, aged provolone will provide a stronger and more assertive flavour profile.
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Young provolone is mild and creamy, while aged provolone is tangy and sharp
Provolone cheese is a semi-hard Italian cheese made from cow's milk. It is typically formed into various shapes, such as pears, sausages, or cones, and is known for its pale yellow colour and smooth texture. The taste of provolone cheese can vary significantly depending on its age. Young provolone, typically aged between 2 to 3 months, exhibits a mild and creamy flavour profile. It has a soft and subtle taste with hints of butter and milk, making it a versatile ingredient suitable for everyday cooking.
When selecting provolone, it is important to note that fresh provolone should have a mild and creamy aroma. If it starts to give off a strong, sour, or unpleasant smell, it has likely gone bad and should be discarded. Additionally, discolouration or mould growth on the cheese indicates that it is no longer safe for consumption.
In contrast, aged provolone, typically aged between 6 to 12 months, develops a bolder and sharper flavour profile. The once-mild notes transform into a more pronounced, tangy taste, resembling rich, velvety chocolate. This stronger flavour makes it appealing to those who enjoy a more intense cheese experience. The longer ageing process results in a beefier, saltier, and spicier character, contributing to its unique appeal.
The distinct characteristics of young and aged provolone make them suitable for different culinary applications. Young provolone, with its mild and creamy attributes, is ideal for those who prefer a gentler cheese experience. It pairs well with a crisp and refreshing white wine, such as Pinot Grigio or Sauvignon Blanc. On the other hand, aged provolone, with its robust and tangy flavour, is preferred by those seeking a more assertive cheese. When serving aged provolone, it is recommended to accompany it with a full-bodied red wine, such as Cabernet Sauvignon or Syrah, as the tannins in these wines complement the bold, tangy flavours of the cheese.
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Grocery store provolone is far from authentic, with a rubbery texture and insipid flavour
Provolone cheese 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 when young to strong and tangy when aged. However, grocery store provolone is often far from authentic.
While provolone is considered a staple in Italy and a necessity in American-Italian food traditions, the pre-packaged and pre-sliced provolone found in grocery stores or behind deli counters is quite different from its traditional counterpart. Italians might even say that these rubbery and insipid versions are not true provolone.
The grocery store varieties tend to have a rubbery texture and lack the flavour of authentic provolone. They may approximate the creaminess and smoothness of traditional provolone but fall short in terms of flavour and texture. Instead of seeking these inauthentic versions, it is recommended to opt for either provolone dolce or the aged versions, known as provolone piccante.
Provolone dolce offers a mildly nutty flavour with a salty bite, while provolone piccante is aged for up to three years, resulting in a beefier, sharper, and saltier taste experience. The piccante variety leaves a lingering prickly sensation on the tongue, almost resembling spiciness. This aged version is a far cry from the mild and rubbery grocery store provolone.
To truly appreciate provolone, one should explore the options beyond what is available in grocery stores. The large, aged Italian wheels of provolone are where the cheese's versatility and snackability shine. Its melting properties make it ideal for hot dishes like sandwiches, pizzas, and pasta, and its unique flavour pairs well with cured meats, fruits, nuts, and wines. When it comes to provolone, the authentic, aged varieties are worth seeking out for a more intense and flavourful experience.
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Seek out provolone dolce or provolone piccante for a more genuine experience
Provolone is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata or 'stretched-curd' cheese that originated in the Campania region, near Vesuvius. The most important provolone production region today is northwestern Italy, specifically the city of Cremona. Provolone is considered a staple in Italy and is a necessity in American-Italian food traditions.
While grocery store provolone is convenient, it is far from authentic. For a more genuine experience, seek out provolone dolce or provolone piccante. Provolone dolce is a mildly nutty, salty, and creamy incarnation of the cheese. It is best used in cooking, such as in a Philly Hoagie or melted in a grilled cheese sandwich. To make provolone dolce, cheesemakers add natural whey and rennet to fresh milk to form the curd. The curd is then cut and the excess whey is drained. The cheese is then shaped into a round form, brined, cooled, and hung to rest and mature. This process lasts a minimum of 10 days.
On the other hand, provolone piccante is a more aged version of provolone, with a beefier, sharper, and saltier flavour. It has a crumbly texture and a complex, earthy aroma. Provolone piccante is best enjoyed on a cheese board and pairs well with full-bodied wines. This variety of provolone is produced in a similar way to provolone dolce but uses goat rennet, resulting in a more pronounced and spicy flavour. It is hung to mature for a minimum of four months.
Both provolone dolce and provolone piccante have their unique characteristics and uses, but they are both amazing pasta filata cheeses. They have similar nutritional profiles, and pasteurised versions of both are safe to consume during pregnancy and are easily digested by lactose-intolerant individuals.
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Frequently asked questions
No, it shouldn't. While the smell of provolone cheese varies with its age, it generally has a mild aroma. However, a smoked version of the cheese can have a stronger, distinct aroma.
Young provolone has a mild, nutty aroma with a salty taste. Aged provolone, on the other hand, can be quite strong and tangy, leaving a prickly, spicy sensation long after consumption.
Provolone is a semi-hard Italian cheese made from cow's milk. It is usually formed into various shapes like pears, sausages, or cones, and is known for its pale yellow colour and smooth texture. It is a versatile cheese that can be enjoyed in sandwiches, cooked dishes, pizzas, and pasta.
