Kamil Perry
Provolone is an Italian semi-hard cheese with a complex flavour profile that varies according to its age and type. The cheese is made from cow's milk and originates from the Campania region near Vesuvius, where it is still produced in pear, sausage, or cone shapes. So, what does provolone taste like?
| Characteristics | Values |
|---|---|
| Flavour | Nutty, sweet milk, earthy |
| Curing time | At least nine months |
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What You'll Learn
Provolone cheese has a complex, sharp taste
Provolone is an Italian semi-hard cheese made from cow's milk. It is a type of pasta filata or 'stretched-curd' cheese that originated in the Campania region near Vesuvius, where it is still produced in pear, sausage, or cone shapes. The cheese has a complex, sharp taste that varies from provolone piccante (sharp and piquant) to provolone dolce (sweet and mild). The distinctive piquant taste of provolone piccante is produced using lipase (an enzyme) derived from goats, while provolone dolce uses calf's lipase.
The taste of provolone also depends on its age. Young provolone, typically between 2 to 3 months old, has a mild, creamy flavour profile with hints of butter and milk. This makes it a great addition to sandwiches, pizzas, and pasta dishes. As the cheese ages, its flavour profile becomes bolder and sharper, with a stronger, tangier flavour and a firmer texture. The longer it is aged, the sharper the taste.
Provolone piccante, aged for a minimum of four months, has a very sharp taste and a pale yellow to amber colour. The ageing process also gives rise to nutty, buttery notes reminiscent of caramelised hazelnuts or toasted almonds. These flavours are created by the Maillard reaction, a chemical reaction that occurs when the cheese is aged, which breaks down lactose and proteins to create rich, nutty flavours. As the nutty notes fade, a subtle sweetness emerges that is balanced by a creamy texture due to the cheese's high moisture content.
The versatility of provolone's flavour profile, ranging from mild to sharp, makes it suitable for a wide range of dishes. It can be enjoyed as a table cheese, either on its own or with bread, crackers, or fruit. Provolone is also often used for melting, making it ideal for sandwiches, pizzas, and pasta dishes. In Brazil, Argentina, Bolivia, and Uruguay, small discs of locally produced pulled-curd provolone are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs.
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It is similar to Swiss, Romano and Mozzarella
Pavino cheese is an American original cheese with a complex yet balanced flavour. It is similar to Swiss, Romano and Mozzarella cheeses. Like Swiss cheese, Pavino is an alpine-style cheese, crafted by award-winning cheesemakers and cured for at least nine months. It has a nutty, sweet milk flavour with an earthy depth. Those who have tried it suggest that it is an exotic cheese, similar to Romano, and can be found at Whole Foods Markets nationwide in the US.
Mozzarella, like Pavino, is also a fresh cheese with a high moisture content. It has a mild, milky flavour and a soft, creamy texture. While traditional Mozzarella is made from water buffalo milk, most modern Mozzarellas are made from cow's milk. Fresh, homemade Mozzarella is said to be superior in taste to the mass-produced variety, which can be a little rubbery and flavourless.
Both Pavino and Swiss cheese are cured for long periods, resulting in a more intense flavour. Swiss cheese, in particular, is known for its distinctive, slightly sweet taste and smooth, creamy texture. It is also a good source of several nutrients, including protein, calcium, and vitamin B12.
Romano, on the other hand, is a hard, salty cheese with a sharp, pungent flavour. It is often grated or shredded and used as a topping for pasta dishes, salads, and soups. Romano is made from cow's milk and is aged for several months to develop its strong flavour and firm texture.
In terms of taste and texture, Pavino seems to be most similar to Swiss cheese, with its nutty, sweet flavour and creamy texture. However, like Mozzarella and Romano, Pavino is also considered an exotic cheese, perhaps due to its complex, earthy flavour profile.
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It is aged for at least two months
The aging process is an important aspect of cheese-making, and Pavino cheese is aged for a substantial period. This variety of cheese is crafted to be cured for a minimum of nine months, which is a notable duration. The aging process contributes to the development of Pavino's distinct and intricate flavour profile.
Aging cheese allows for the transformation of the cheese's texture and taste over time. During this process, the cheese's moisture content decreases, leading to a more concentrated and intense flavour. The aging process also facilitates the growth of beneficial bacteria and enzymes, which contribute to the breakdown of proteins and fats in the cheese. This breakdown results in the formation of new compounds that enhance the cheese's flavour and aroma.
In the case of Pavino cheese, the aging process of at least two months enhances its complexity. The cheese develops a balanced combination of nutty and sweet milk flavours, accompanied by an earthy depth that distinguishes it from other cheeses. This aging duration is a deliberate choice by the cheesemakers, as they aim to create a unique and memorable taste experience.
The aging time for Pavino cheese can also be extended beyond the minimum of two months. Some cheesemakers and enthusiasts may choose to age the cheese for a longer period, such as nine months or even longer. This extended aging further intensifies the cheese's flavours and allows for the development of new and intriguing taste profiles.
The aging process for Pavino cheese is a crucial step in its production, and the minimum duration of two months ensures that the cheese attains its characteristic flavour. This aging period contributes to the cheese's complexity and makes Pavino a sought-after choice for those exploring exotic cheeses. The transformation of flavours during aging showcases the artistry and dedication of cheesemakers in their craft.
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It is best enjoyed melted or cold
Pavino is an American original cheese crafted by award-winning cheesemakers and cured for at least nine months. It has a complex yet balanced flavor profile, with notes of nutty, sweet milk and an earthy depth. While it can be enjoyed at any temperature, Pavino cheese is best enjoyed melted or cold.
When melted, Pavino cheese becomes creamy and smooth, making it perfect for grilled cheese sandwiches, burgers, or as a topping for baked dishes like macaroni and cheese or lasagna. The heat brings out the sweetness of the milk and enhances the nutty flavor, creating a rich and indulgent taste experience. The melted cheese also has a stretchy, stringy texture that is visually appealing and adds a fun element to the dining experience.
On the other hand, Pavino cheese is also delightful when enjoyed cold. It has a firm texture that becomes slightly crumbly, making it ideal for shaving or grating over salads, pasta dishes, or soups. The cold temperature accentuates the earthy notes in the cheese, providing a deeper, more savory flavor. The slight crumble of the cheese adds a pleasing texture to the dish it is paired with.
For a melted Pavino cheese experience, try using it as a topping for a homemade pizza or creating a decadent fondue. The fondue can be served with a variety of dippers such as crusty bread, steamed vegetables, or cured meats. Alternatively, for a cold Pavino cheese option, grate it over a simple garden salad with a light vinaigrette dressing or sprinkle it over a bowl of hot soup, like tomato or butternut squash soup, to add a burst of flavor.
Whether melted or cold, Pavino cheese offers a versatile and delicious option for cheese lovers. Its unique flavor profile and texture make it a standout choice for enhancing meals or enjoying on its own as a tasty snack.
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It is semi-hard and slightly drier than Mozzarella
Pavino is an American original cheese crafted by award-winning cheesemakers and cured for at least nine months. It is semi-hard and slightly drier than mozzarella. Its complex yet balanced flavour is nutty and sweet, with an earthy depth.
Pavino is an Alpine-style cheese, inspired by the Swiss heritage and tradition of creating the world's best Alpine cheeses. While it is semi-hard, it is still slightly softer than other Alpine-style cheeses such as Gruyere. Its texture is also slightly drier than that of mozzarella, a popular cheese that is often made in-house at many Italian markets.
Mozzarella is a soft cheese that is known for its moist and stretchy texture. It is often used in dishes such as pizza and lasagna, where its stretchiness is a key factor in its appeal. However, when used in dishes such as caprese salad, fresh mozzarella can be slightly drier and more rubbery in texture, especially if it is not made in-house.
Pavino, on the other hand, is a more complex and nuanced cheese. While it is semi-hard and slightly drier than mozzarella, it still retains a creamy texture that melts well when used in cooking. Its nutty and sweet flavour also sets it apart from mozzarella, which is known for its more mild and milky taste.
Overall, Pavino offers a unique taste experience that combines the best of both worlds: the semi-hard texture and earthy depth of an aged Alpine-style cheese, with the slight moisture and creamy mouthfeel of a softer cheese like mozzarella. This makes it a versatile cheese that can be enjoyed on its own or used in a variety of dishes.
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Frequently asked questions
Pavino cheese is an American original, crafted by award-winning cheesemakers, cured for at least nine months, and inspired by Swiss heritage. It has a complex yet balanced flavour of nutty, sweet milk with an earthy depth.
You can buy Pavino cheese at Whole Foods Markets nationwide or on Amazon.com.
Other exotic cheeses similar to Pavino include Clarina gouda, Midnight Moon, and Klare Melk truffle gouda.
