Kamil Perry
Provolone is a semi-soft Italian cheese with a mild, sweet flavour and a stretchy, stringy texture. It is usually made from cow's milk, but can also be made from goat's or sheep's milk. If you're looking for a substitute for provolone, there are several options available, including other cheeses made from goat or sheep's milk. Some good substitutes for provolone include Fontina, Gouda, Edam, Gruyère, and Emmental. These cheeses have similar textures and flavours to provolone, and can be used in a variety of dishes.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-hard |
| Taste | Mild, salty, tangy, nutty, smooth, buttery |
| Texture | Stringy, stretchy, dry |
| Colour | Yellow |
| Curing | Cured for a long time |
| Substitutes | Mozzarella, Edam, Cheddar, Parmesan, Pecorino, Fontina, Muenster |
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What You'll Learn
Mozzarella and Muenster
Mozzarella is a suitable substitute for provolone, as both are Italian cheeses with similar textures and flavours. Mozzarella is used soon after it is made, resulting in a buttery flavour. In comparison, provolone is cured for an extended period, giving it a tangier taste. However, both cheeses are smooth and mild, making mozzarella a good alternative to provolone in recipes like pizza and chicken parm.
Muenster, on the other hand, is an American cheese with a softer, paler colour and an orange rind. It has a higher vitamin A content than provolone and falls within the top 19% of vitamin A sources. Muenster is also slightly higher in calories, with 368 calories per 100 grams compared to provolone's 351. In terms of protein, provolone contains 25.58 grams per 100 grams, while muenster provides 23.41 grams. Both cheeses are rich in calcium and considered high-calorie foods.
When substituting mozzarella for provolone, the flavour and texture profiles are comparable, so the swap should not significantly impact the final dish. However, with muenster, the softer texture and higher moisture content may result in a tangier and richer flavour profile than provolone. While both cheeses can be used as substitutes, the choice depends on the desired flavour and texture of the dish.
In summary, both mozzarella and muenster can be used as substitutes for provolone, but each has unique characteristics that will influence the final dish. Mozzarella is smoother and milder, making it a better option for those seeking a softer, buttery flavour. Muenster, with its higher vitamin content and softer texture, can add a richer and tangier flavour to recipes.
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Cheddar
In the UK, a good substitute for provolone would be a semi-hard, sharp cheddar variant. In the US, a softer version of sharp cheddar-style cheese made in Wisconsin would be a good alternative.
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Edam
When pairing Edam with other foods, it goes well with fruits such as apples, pears, apricots, peaches, and cherries. It also pairs well with savoury items like cured meats and olives. In terms of wine pairings, recommended options include Pinot Gris, dry Riesling, semi-dry Riesling, sparkling wine, Chardonnay, and Shiraz/Syrah.
Overall, Edam is a delicious and versatile cheese that can be used in a variety of dishes or enjoyed on its own. Its mild flavour and smooth texture make it a great option for those who may be new to cheese or who prefer a less intense cheese experience.
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Parmesan and Pecorino
Firstly, Parmesan, or Parmigiano Reggiano, is made from cow's milk and is aged for at least a year, and often longer. It has a golden yellow or orange hue with a rind that is a few shades darker. In terms of taste, Parmesan is salty and savoury, with rich, nutty undertones and a hint of tang. It is a versatile cheese that can be used as a table or all-purpose cheese. Parmesan also has a higher melting point compared to Pecorino, making it ideal for cooking.
On the other hand, Pecorino Romano is made from sheep's milk and is typically aged for a shorter period, between eight months and one year. It has a creamy white colour, almost ivory, and is often identified by its distinct black rind. In terms of taste, Pecorino Romano is also salty but has a more pronounced sharpness and pungency, with an acidic and musky flavour. It is known for its bold and unique flavour, adding a "punchiness" to dishes. However, due to its extremely high melting point, Pecorino Romano is not ideal for melting and is best used freshly grated.
While the two cheeses have different flavour profiles, they can often be used interchangeably, especially when shredded or grated. For example, both cheeses can be used in a meatball mix or as a topping for pizza. However, adjustments to the recipe may be necessary, particularly in terms of salt content, as Pecorino Romano is much saltier than Parmesan.
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Fontina
Provolone is a good substitute for Fontina. It is also an Italian cheese with a semi-firm texture and a mild, versatile taste. It can be used as a grating cheese or for cooking. When melted, it has a very smooth texture, making it ideal for sandwiches or pasta. Provolone is also a good source of calcium, providing 16-20% of the daily recommended value per ounce.
Other substitutes for Fontina include Parmesan, which is a hard, dense, nutty, and thick Italian cheese. It is a good option for those who are lactose intolerant, as it contains very low amounts of lactose. Mozzarella is another versatile option that can be used in most dishes, either grated or shredded.
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Frequently asked questions
There are a few options for sheep or goat cheese substitutes for provolone, including pecorino, edam, and fontina.
Pecorino is a sheep cheese version of parmesan. It is aged for a shorter amount of time, making it sweeter and milder than parmesan.
Edam is a Dutch cheese made from cow's milk and sometimes goat's milk. It is known for its red wax coating and spherical shape. It has a mild taste and a versatile flavor that lends itself to many recipes, making it a good substitute for provolone.
