Frederic Melton
Provolone cheese is a semi-hard Italian cheese made from cow's milk. It is formed into varying shapes such as pears or cones and is known for its pale-yellow colour and smooth texture. The flavour of provolone varies with its age, with young provolone having a mild, creamy, nutty and salty aroma, while aged provolone has a strong, tangy, beefy and sharp smell and taste. The smoked version of provolone has a strong distinct aroma.
| Characteristics | Values |
|---|---|
| Smell | Fresh provolone has a mild and creamy aroma. |
| Aged provolone has a strong, tangy, and sharp aroma. | |
| Smoked provolone has a strong, distinct aroma. |
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What You'll Learn
Fresh provolone has a mild, creamy aroma
When it comes to taste, young provolone is mild and creamy, with a slightly salty bite. It is often described as nutty and is known for its impressive melting abilities. Provolone is commonly paired with cured meats, roasted vegetables, and red or white wine, making it a popular choice for charcuterie boards or simple cheese platters.
The flavour of provolone varies with age, and while young provolone is mild, aged provolone takes on a stronger, tangier flavour. Aged provolone, known as provolone piccante, is beefier, sharper, and saltier. It has a more intense, sharp flavour and can leave a prickly, nearly spicy sensation on the tongue long after it's been eaten.
While provolone is not considered a stinky cheese, it does have a distinct aroma, especially when aged. The smoked version of provolone, for example, has a strong, distinct aroma. However, the generally available provolone is pretty mild in both taste and smell.
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Aged provolone is strong and tangy
Provolone cheese is a semi-hard Italian cheese made from cow's milk. It is usually aged for two to three months but can be aged longer for a more intense flavour. The flavour of provolone varies with its age. While young provolone has a mild, creamy, and nutty flavour, aged provolone is strong and tangy. The aged version of provolone, referred to as provolone piccante, can be aged for up to three years. It is beefier, sharper, and saltier than its younger counterpart. The longer ageing process gives it a more intense, sharp flavour.
Aged provolone is often used in cooked dishes, such as sandwiches, pizzas, and pasta dishes, where its strong flavour can stand up to other ingredients. It is commonly paired with cured meats, roasted vegetables, and red or white wine, making it a versatile ingredient for charcuterie boards or cheese platters. Its unique flavour can also complement a variety of fruits, nuts, and other cheeses such as mozzarella.
The smell of provolone cheese can also vary with its age. Fresh provolone has a mild and creamy aroma, while aged provolone may have a stronger smell. However, if the cheese starts to give off a sour or unpleasant smell, it has likely gone bad and should be discarded. Discolouration and mould growth are other signs that provolone cheese has spoiled.
Aged provolone's strong and tangy flavour is a result of the ageing process, which intensifies the cheese's natural flavours. The longer ageing period also contributes to its sharper, more intense taste compared to younger provolone. This aged version of provolone is perfect for those who enjoy a more robust and flavourful cheese experience.
When purchasing aged provolone, it is important to consider its packaging and storage. Unlike fresh provolone, which is often pre-packaged and pre-sliced, aged provolone is best when sourced from specialty cheese shops or delicatessens. To maintain its optimum freshness, aged provolone should be stored in a refrigerator at a temperature between 35 to 40°F. It can be wrapped in wax or parchment paper and then loosely in plastic wrap to protect it from air exposure without sealing it too tightly.
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Smoked provolone has a distinct aroma
Provolone cheese is a semi-hard Italian cheese made from cow's milk. It is formed into varying shapes such as pears, sausages, or cones and is known for its pale-yellow color and smooth texture. The flavor of provolone varies with its age—young provolone has a mild, creamy, and nutty aroma, while aged provolone has a strong, tangy, and salty aroma. The taste can range from mild to sharp, depending on the aging process.
While provolone is generally not considered a stinky cheese, it does have a distinct aroma, especially when smoked. Smoked provolone has a stronger and more distinct aroma compared to regular provolone. The smoking process adds a layer of complexity to the aroma, giving it a slightly different character. The smell of smoked provolone can be described as intense, with a hint of nuttiness and a touch of spiciness. The aging process also contributes to the distinct aroma of smoked provolone, as the longer aging time intensifies the smell and flavor.
The unique aroma of smoked provolone is a result of the combination of the smoking process and the aging process. The smoking process adds a range of aromatic compounds to the cheese, giving it a more complex and intense aroma. The aging process then allows these aromatic compounds to mature and develop, resulting in a deeper and more pronounced smell. The longer the aging process, the stronger the aroma will be.
When choosing smoked provolone, it is important to consider the intensity of the aroma. Some smoked provolone cheeses can have a very strong aroma that may be overwhelming for those who are not used to it. It is advisable to start with a milder variety and gradually increase the intensity if desired. The aroma of smoked provolone can also vary depending on the brand and the aging process, so it is worth experimenting with different options to find the one that suits your taste preference.
Storing smoked provolone properly is crucial to maintain its distinct aroma. It should be kept in the refrigerator at a temperature between 35 to 40°F. It is recommended to wrap the cheese in wax or parchment paper and then loosely in plastic wrap to protect it from air without sealing it too tightly. Proper storage will help prolong the shelf life of the cheese and preserve its unique aroma.
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Provolone is versatile and complements many ingredients
Provolone is a semi-hard Italian cheese with a pale-yellow colour and a smooth texture. Its flavour varies with age, with young provolone having a mild, creamy, nutty taste, and aged provolone having a strong, tangy, and salty taste. The smell of provolone also varies with age, with fresh provolone having a mild, creamy aroma, and aged provolone having a stronger smell.
The versatility of provolone lies in its ability to complement a wide range of ingredients. It is commonly used in Italian-American cuisine and is a popular ingredient in sandwiches, pizzas, and pasta dishes. Provolone's strong flavour and melting properties make it a great pairing with cured meats, roasted vegetables, and red or white wine, making it a perfect addition to a charcuterie board or cheese platter.
When combined with other cheeses, provolone is often paired with mozzarella, enhancing both the flavour and texture of the dish. Provolone is also known to match well with spicy ingredients such as sopressatas, olives, roasted red peppers, and pickled vegetables. Its saltiness and compact paste can stand up to big, Northern Italian reds.
Provolone's unique taste and texture also allow it to complement a variety of fruits, nuts, and wines. Its versatility extends beyond savoury dishes, as it can be used in both sweet and savoury applications. Provolone's melting properties and intense flavour when melted make it a versatile ingredient that can be used in a variety of hot dishes.
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It's easy to identify when provolone has gone bad
Provolone is a semi-hard Italian cheese with a distinctive flavour and texture. It is formed into varying shapes such as pear, sausage, or cone. Its colour ranges from pale to dark yellow, and it has a smooth and pliable texture. The taste can be anywhere from mild and creamy to strong and tangy, depending on its age.
In addition to changes in smell, there are some visual and textural clues that indicate bad provolone. Fresh provolone should have a pale yellowish-white colour and a smooth, slightly rubbery texture. If the cheese has darkened in colour, possibly turning yellow or brown, and has become excessively hard, it is likely no longer safe to eat. Another indicator of spoilage is the presence of mould or unusual spots. If you notice green, blue, or black spots on the surface of the cheese, it has gone bad. A slimy or sticky surface is also a sign of bacterial growth.
To prevent spoilage, provolone should be stored in the refrigerator at temperatures between 35°F and 40°F (1.7°C to 4.4°C). It should be wrapped tightly in plastic wrap or aluminium foil to prevent air exposure and moisture loss. For opened packages, transfer the cheese to an airtight container or resealable plastic bag. This will help prevent odour absorption from other foods in the refrigerator. Check the cheese regularly for signs of spoilage and consume within 2-3 weeks.
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Frequently asked questions
Fresh provolone cheese has a mild and creamy aroma. It is not considered a stinky cheese, but it is also not subtle. Its smell intensifies as it ages.
Fresh provolone has a pale-yellow shade, so if it starts to turn dark or develops spots, it may be going bad. If it gives off a strong, sour, or unpleasant smell, it has likely gone bad. Lastly, any sign of mould growth on the face or edges of the cheese indicates that it is unsafe to eat.
The taste of provolone varies with its age. Young provolone is mild and creamy, while aged provolone is strong, tangy, and salty.
