Bushra Griffith
Provolone is an Italian semi-hard cheese with a rich, sharp and tangy flavour. It is made by heating milk, extracting curds, and mixing and stretching the curds until they become stringy. These balls of curd are then put into moulds or tied and left to age. Provolone is typically consumed as a table cheese, melted on sandwiches, burgers, pizzas, and Italian dishes like lasagna and baked pasta. However, when provolone cheese goes bad, it loses its characteristic smoothness and tanginess, and its rich flavour is replaced by a sharp, unpleasant smell and taste.
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What You'll Learn
Colour changes
Provolone cheese that has turned orange, brown, or has developed dark spots, is likely to be past its prime. These colour changes are often due to oxidation or mould growth, which can affect both the taste and texture of the cheese.
Sometimes, provolone cheese may also exhibit a greenish tinge on its surface. This discolouration is usually caused by the growth of bacteria or mould, which can render the cheese unsafe for consumption. It is important to examine the cheese carefully, as the greenish hue may be subtle and appear only in certain areas.
In addition to changes in the cheese's natural colour, the presence of any colourful mould or fungus growth indicates spoilage. These moulds can be green, blue, black, or even multi-coloured. While some types of cheese are intentionally infused with mould cultures, the appearance of random patches of mould on provolone cheese suggests that it has been contaminated and should be discarded.
It is worth noting that discolouration may not always be uniform, and there can be variations in the intensity and distribution of the colour changes. This can make it challenging to detect spoilage, especially in the early stages. Therefore, it is advisable to pay close attention to other sensory cues, such as changes in smell, taste, or texture, which can also indicate that the provolone cheese has gone bad.
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Unpleasant odour
Provolone cheese is an Italian cheese known for its unique flavour and texture. It is made from cow's milk and has a standard colour of yellowish-white or beige. When provolone cheese is at its best, it should offer a harmonious blend of flavours, including salty, tangy, nutty, and slightly spicy notes.
However, when provolone cheese goes bad, it can develop an unpleasant odour. Here are the signs to look out for:
- Strong ammonia smell: A strong, pungent, or unpleasant odour, particularly resembling ammonia, is a sign of spoilage. This can be caused by the breakdown of fatty acids during the aging process, which produces volatile short-chain fatty acids.
- Mouldy smell: If the cheese has been exposed to light or moisture, it may develop a mouldy smell, indicating the presence of mould or bacteria.
- Sewage odour: In the later stages of decomposition, provolone cheese may emit an odour resembling sewage, which is a definite sign that the cheese has gone bad.
- Sour odour: Spoiled provolone cheese may also have a sour smell, indicating that it has soured and is no longer safe to consume.
It's important to note that provolone cheese should be refrigerated at all times and properly wrapped to maintain its freshness and avoid the development of unpleasant odours and mould.
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Mould
Firstly, it is important to assess the type of cheese that has moulded. Fresh soft cheeses like ricotta, mascarpone, and chèvre should be discarded if mould appears, as the damp environment means the mould has likely spread throughout the cheese, negatively impacting its flavour. For soft cheeses like Brie or Port Salut, it is recommended to cut away at least a quarter of an inch from any surface where mould is visible. Harder, aged cheeses like aged Cheddar or Parmesan can simply be scraped to remove the mould, and the flavour will be minimally affected.
It is also important to consider the type of mould that has grown on the cheese. White, fuzzy mould tinged with green is generally safe to cut away. Black or dark grey mould, like Aspergillus niger, is less common and less desirable, and a larger portion of the cheese should be removed to ensure no affected parts remain. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be thrown out.
To prevent mould, it is recommended to store cheese properly, wrapped in special cheese paper or parchment paper, and labelled with the type of cheese and purchase date. Harder, aged cheeses are less likely to mould, so opting for varieties like Parmesan, pecorino, aged Gouda, or older Cheddars can help avoid the issue.
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Texture changes
Provolone cheese is a semi-hard cheese, and when it goes bad, one of the most noticeable changes will be in its texture. Here are some signs to look out for:
Firstly, a change in texture can indicate that your provolone cheese has gone bad. Fresh provolone should have a smooth and slightly moist texture, with a certain amount of elasticity. If the cheese becomes dry, crumbly, or develops a hard exterior, it is likely past its prime.
Another sign of spoilage is when the cheese becomes sticky or slimy. This could indicate that the cheese has been contaminated with bacteria or mould, which can be dangerous to consume. A healthy rind on the cheese is normal, but if the rind becomes excessively sticky or slimy, it is best to discard the cheese.
Sometimes, you may notice that your provolone cheese has developed small spots or patches of mould. While it may be tempting to cut away the mouldy parts and consume the rest, it is generally not recommended. Mould can spread quickly and invisibly throughout the cheese, and consuming it can lead to foodborne illnesses. Therefore, it is advisable to discard the entire piece of cheese if mould is present.
Additionally, if your provolone cheese has been stored improperly or has exceeded its shelf life, it may become dried out or hardened. This can happen if the cheese has been exposed to air for too long or has not been wrapped and stored correctly. In this case, the texture will be significantly altered, and the cheese will not be suitable for consumption.
Lastly, if you notice any signs of crystallisation on the surface or within the cheese, it could indicate that the cheese has been stored at an incorrect temperature or has undergone freeze-thaw cycles. While these crystals are not harmful, they can affect the texture and indicate that the cheese has aged beyond its prime.
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Bad taste
Provolone cheese is available in mild or sharp flavours. While some people like the sharp flavour, others prefer the mild one, which is similar to mozzarella. However, some people have complained that sliced provolone has no taste.
Some people have also reported that their provolone cheese tasted like vomit. This could be due to the use of lipase in the making of the cheese, which tends to have a vomit-like taste. However, it could also be that the cheese was actually rotten.
If you are unsure whether your provolone cheese has gone bad, it is better to be safe and throw it away. Some signs that the cheese has gone bad include a sharp smell and a texture that is different from what you are used to.
It is important to note that the taste of provolone cheese can vary depending on the quality and source. For example, aged provolone from Italy is said to have a stronger flavour than the sliced variety.
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Frequently asked questions
If your provolone cheese has a slimy texture, discolouration, or an unusually strong smell, it has probably gone bad.
Provolone is an Italian semi-hard cheese known for its sharp and tangy flavour.
Provolone cheese can be anywhere from mild to sharp in flavour, depending on its age. Younger provolone has a milder, creamy, and slightly sweet flavour, while more mature provolone has a sharper and spicier taste.
Provolone cheese can be stored in the refrigerator for up to 3 weeks if properly wrapped in plastic or parchment paper.
To extend the shelf life of provolone cheese, it is important to store it properly. Wrap the cheese tightly in plastic wrap or parchment paper and store it in the refrigerator.
