Andy Montoya
Provolone cheese is a semi-hard Italian cheese with a rich, sharp, and tangy flavour. It is typically made from cow's milk and is aged, resulting in two main varieties: Provolone Dolce, which is mild, creamy, and slightly sweet, and Provolone Piccante, which is sharper and more mature. The longer it's aged, the sharper the taste. Provolone is often used for melting, making it a popular choice for sandwiches, pizzas, and Italian dishes. It can also be enjoyed on its own or with bread, crackers, or fruit. With its versatility and distinct flavour, provolone cheese is a favourite among cheese enthusiasts.
| Characteristics | Values |
|---|---|
| Origin | Southern Italy |
| Ingredients | Cow's milk, natural whey, rennet |
| Taste | Sharp, tangy, nutty, salty, fatty, smoky, mild, buttery, creamy |
| Texture | Semi-hard, smooth, firm |
| Colour | Pale yellow to amber |
| Uses | Melting, sandwiches, burgers, pizzas, Italian dishes like lasagna and baked pasta, charcuterie boards |
| Variants | Provolone Dolce (younger, mild), Provolone Piccante (mature, sharp), Provolone Valpadana, Provolone del Monaco |
| Brands | BelGioioso, Violife, Happy Farms, Kroger |
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What You'll Learn
Provolone cheese origins and varieties
Provolone cheese is an Italian semi-hard cheese with a sharp and tangy flavour. It originates from Southern Italy, specifically the Campania region near Vesuvius, and is now produced mainly in northwestern Italy, particularly in the city of Cremona. The term "provolone" first appeared in literature in 1871, referring to the larger-sized version of the cheese.
The cheese is typically made from cow's milk and aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version, 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. It has a stronger, tangier flavour and a firmer texture.
Provolone Valpadana and Provolone del Monaco are two specific types of Provolone cheese that have received the PDO (Protected Designation of Origin) label from the European Union. This means that no country other than Italy may legally produce a cheese called Provolone Valpadana or Provolone del Monaco. These cheeses are produced in certain Italian regions using specific ingredients and methods of production.
Provolone cheese is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes like lasagne and baked pasta. It is also enjoyed as a table cheese, either on its own or with bread, crackers, or fruit. The longer it's aged, the sharper the taste.
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Taste and texture
Provolone cheese is a semi-hard cheese with a rich, sharp and tangy flavour. It is typically made from cow's milk and is usually aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. The longer it's aged, the sharper the taste. Provolone Dolce is the younger, milder version of Provolone, aged for two to three months. It is pale yellow with 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. It has a pale yellow to amber colour and a stronger, tangier flavour with a firm texture. Provolone Piccante is also made with a lipase derived from goats that gives it a lot of spiciness.
Provolone cheese has a smooth and mild taste, but it isn’t bland. It’s fatty, slightly salty, buttery, and sometimes smoky. It is perfect for melting on sandwiches, burgers, and pizzas, but it’s also a great snacking cheese. It is a very versatile cheese and can be enjoyed as a table cheese, either on its own or with bread, crackers, or fruit. The texture of Provolone ranges from soft to firm, depending on its age. It is a "pasta filata" cheese, which means it is a stretched curd cheese. It has a low moisture content, similar to mozzarella.
The flavour of Provolone cheese can vary depending on the specific type (mild, sharp, aged) and the ingredients used. Most versions are pasteurized and gluten-free, without any added fillers or preservatives. Traditional Provolone is unsuitable for vegetarians due to the addition of calf rennet. The flavour of Provolone can also depend on where you cut it, as the cheese consists of several layers of flavour.
Some people describe the taste of Provolone as having hints of nuts and salty undertones, while others find it too sharp or rubbery. Some people prefer the taste of smoked Provolone, while others find it too strong. Low-sodium Provolone has a reduced salt content that allows you to taste the milky cheese flavour even more. It has a great tang and a sharp funk without any real smokiness.
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How it's made
Provolone cheese is a semi-hard cheese with a sharp and tangy flavour. It is typically made from cow's milk and is aged to produce two main varieties: Provolone Dolce and Provolone Piccante.
To make Provolone cheese, fresh milk is heated and rennet is added to kickstart the formation of curds. The mixture is heated to 37-39°C (98-102°F). The curds are then broken up, drained, and cooked at 48-52°C (118-125°F) for 5 to 8 hours. Large blocks of curd are cut, depending on the desired size of the provolone. The curds are then stretched and shaped by hand or placed into moulds. The resulting forms are cooled down and soaked in a lightly salted brine. The cheese is then hand-tied and dipped in wax to protect it from mould. Finally, the cheese is aged until it is ready. Provolone Dolce is typically aged for less than three months, while Provolone Piccante is aged for at least four months, and sometimes much longer.
Provolone Dolce is the younger, milder version of Provolone, with a pale yellow colour and a mild, creamy, and slightly sweet flavour. It has a smooth, creamy texture and a nutty flavour, making it perfect for snacking or melting. Provolone Piccante, on the other hand, is the more mature and sharp version of the cheese, with a firmer texture. It has a spicy, funky flavour and is often served with crusty bread and a strong Italian red wine, or grated on pasta dishes.
When it comes to the best Provolone cheese, professional tasters describe the ideal cheese as smooth and mild, but not bland. It should be fatty, slightly salty, buttery, and sometimes smoky. It is a versatile cheese that can be melted on sandwiches or enjoyed on its own as a snacking cheese. Some specific brands that have been recommended by tasters include Violife, which makes vegan Provolone slices, and Kroger, which offers a well-balanced, smoky flavour.
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When to use it
Provolone cheese is a versatile ingredient that can be used in a variety of dishes. Here are some ways to incorporate provolone cheese into your meals:
Sandwiches and Burgers
Provolone is a popular choice for sandwiches, especially meatball subs, hot Italian hoagies, and cheesesteak sandwiches. Its melting properties and mild flavour make it an ideal complement to various sandwich fillings. Provolone can also be added to burgers, providing a similar melting texture and a subtle flavour boost.
Pizzas
Provolone is a favourite topping for pizzas, offering a nutty sharpness that sets it apart from mozzarella. Its melting capabilities make it ideal for creating a gooey, indulgent pizza experience. For a more pronounced provolone flavour, try shredding aged provolone over a frozen pizza.
Pasta Dishes
Provolone is a perfect cheese for pasta dishes, adding a creamy texture and a tangy flavour. It can be shredded and mixed into hot or cold pasta dishes, such as lasagna and baked pasta. Provolone pairs well with Italian flavours and enhances the overall taste of pasta creations.
Snacks and Appetizers
Provolone can be enjoyed as a snack on its own or paired with bread, crackers, or fruit. It adds flavour and texture to cheeseboards and antipasto platters. Its mild, buttery, and slightly salty characteristics make it a delightful snack option.
Grilled Meats
When grilled or melted over meats, provolone enhances the flavour and texture of the dish. Its creamy, fatty qualities make it a tasty addition to grilled meat sandwiches or as a topping for meats like meatballs or grilled vegetables.
Vegetarian and Vegan Options
For vegetarians and vegans, there are provolone cheese alternatives that deliver similar flavour profiles. Violife's vegan provolone slices, for instance, offer saltiness and smokiness and melt well, making them ideal for grilled cheese sandwiches or vegan mac and cheese.
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Best brands
Provolone cheese is a semi-hard cheese with a sharp and tangy flavour, originally from Southern Italy. It is typically made from cow's milk and is aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. The younger, milder version, Provolone Dolce, is aged for two to three months and has a pale yellow colour and a mild, creamy, and slightly sweet flavour. The more mature and sharp Provolone Piccante is aged for at least four months but often longer. The longer it's aged, the sharper the taste.
Provolone cheese is often used for melting, making it perfect for sandwiches, burgers, pizzas, and Italian dishes like lasagna and baked pasta. It can also be enjoyed as a table cheese, either on its own or with bread, crackers, or fruit.
BelGioioso offers four varieties of Provolone, ranging from mild and buttery to pleasantly aromatic and robust. Each flavour is available in a variety of specialty shapes and sizes. Their Provolone has won several awards, including first place in the 2025 U.S. Championship Cheese Contest.
Kroger offers a smoke-flavoured Provolone with a low-sodium option, allowing you to taste the milky cheese flavour even more. It has a great tang and a sharp funk, making it a delightful addition to any sandwich or snack.
Happy Farms provides a provolone cheese that melts well, similar to low-moisture mozzarella. It has a simple and straightforward taste, making it a good option if you're not a fan of smoked provolone. Their Non-Smoked Provolone Cheese is also available at Aldi and has a salty, processed cheese quality.
Violife offers a vegan option for plant-based individuals. Their Provolone slices are salty, fatty, and smoky, and melt extremely well, making them perfect for grilled cheese sandwiches or vegan mac and cheese.
When choosing the best Provolone cheese, consider your preference for flavour intensity and texture. The ageing process affects these factors, so opt for younger cheeses for a milder, softer experience and more mature varieties for a sharper, firmer texture.
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Frequently asked questions
Provolone is a semi-hard cheese with a sharp and tangy flavour. It is typically made from cow's milk and is often used for melting, making it suitable for sandwiches, burgers, pizzas, and Italian dishes.
Good provolone should be smooth and mild, but not bland. It should have a salty, buttery, and sometimes smoky flavour. It should also have a sharp aftertaste with milky notes and a nutty, cheddary flavour.
There are two main varieties of provolone: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version, aged for two to three months. It has 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. It has a stronger, tangier flavour and a firmer texture.
There are several brands of provolone cheese that are considered to be of high quality. BelGioioso, for example, offers four varieties of provolone, ranging from mild and buttery to pleasantly aromatic and robust. Kroger's smoke-flavoured provolone is also highly regarded for its low-sodium content, which allows the milky cheese flavour to shine through.
Yes, Violife offers a vegan alternative to provolone cheese that is salty, fatty, and smoky. It melts well, making it suitable for grilled cheese sandwiches or mac and cheese.
