Andy Montoya
Provolone is a semi-hard Italian cheese that is the second most popular cheese to blend with other cheeses when making pizza. The flavour of provolone varies depending on how long it has been aged. If you want a sweeter flavour and creamier texture, use a provolone that has been aged for a shorter amount of time. To add a sharper taste and dryer texture, choose a provolone that has been aged for longer. Provolone is a versatile cheese that can be used in Italian tomato pie, St. Louis pizza, Greek pizza, or a Pinsa Romana.
| Characteristics | Values |
|---|---|
| Type | Semi-hard Italian cheese |
| Taste | Sweet and creamy when young, sharp and dry when aged |
| Texture | Creamier when young, drier when aged |
| Fat content | 7 grams per 1 oz. slice |
| Stretchability | Good, but not as good as mozzarella |
| Blending | Often blended with other cheeses, such as mozzarella, swiss, and cheddar |
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What You'll Learn
- Provolone is a semi-hard Italian cheese
- Provolone is the second most popular cheese to blend with other cheeses
- Provolone is versatile and can be used on any flavour or kind of pizza
- Provolone is a great alternative to mozzarella
- Provolone is a good option for those who want a sharper taste and dryer texture
Provolone is a semi-hard Italian cheese
Provolone is a versatile cheese that can be used on just about any flavour or kind of pizza. It is often used in combination with mozzarella, which offers both stretch and flavour. Many pizzerias use this blend. Provolone is also used in St. Louis pizza, Greek pizza, and Pinsa Romana.
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Provolone is the second most popular cheese to blend with other cheeses
Provolone is a semi-hard Italian cheese and is the second most popular cheese to blend with other cheeses. It is a defining ingredient in Neapolitan pizza, but it can be used on any flavour or kind of pizza. The flavour of provolone varies depending on how long it ages. If you want to add a sweeter flavour and creamier texture to your pizza, use a provolone that’s been aged for a shorter amount of time. To add a sharper taste and dryer texture, choose a provolone that’s been aged for longer.
Provolone is a great cheese to blend with other cheeses. For example, a blend of provolone and mozzarella offers both stretch and flavour. Many pizzerias use this blend. You can also blend provolone with Swiss and cheddar cheese, which is used in St. Louis pizza.
Provolone is a versatile cheese that can be used in many different types of pizza. It can be used in an Italian tomato pie, St. Louis pizza, Greek pizza, or a Pinsa Romana.
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Provolone is versatile and can be used on any flavour or kind of pizza
Provolone is a semi-hard Italian cheese and is the second most popular cheese to blend with other cheeses. It's a versatile cheese that can be used on any flavour or kind of pizza. The flavour of provolone varies depending on how long it ages. If you want to add a sweeter flavour and creamier texture to your pizza, use a provolone that’s been aged for a shorter amount of time. To add a sharper taste and dryer texture, choose a provolone that’s been aged for longer.
Provolone is one of the four main pizza cheese types, along with mozzarella, cheddar and parmesan. It's a defining ingredient in St Louis pizza, but it can be used in any pizza style. Many pizzerias use a blend of mozzarella and provolone to offer both stretch and flavour.
Provolone can also be mixed with other cheeses such as Swiss and cheddar, or mozzarella and smoked provolone. It's a popular choice because of its versatility and ability to add a unique taste to any pizza.
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Provolone is a great alternative to mozzarella
Mozzarella is the most popular cheese option for pizza, and is a defining ingredient in Neapolitan pizza. It is minimally processed, which gives it a fresh taste and a light, creamy texture. However, provolone is a good substitute, and is often used in a blend with mozzarella. This combination offers both stretch and flavour, and is used by many pizzerias.
Provolone is also used in a blend with other cheeses. One such blend is Provel, which is a low-moisture, high-fat mix of provolone, Swiss and cheddar. This is used in St. Louis pizza. Another option is a 50/50 blend of provolone and mozzarella, which offers the best of both worlds: the 'pull' of mozzarella and the flavour of provolone.
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Provolone is a good option for those who want a sharper taste and dryer texture
Provolone is a semi-hard Italian cheese and is the second most popular cheese to blend with other cheeses. The flavour of provolone varies greatly depending on how long it ages. If you want a sharper taste and dryer texture, choose a provolone that has been aged for longer.
Provolone is often blended with other cheeses, such as mozzarella, to add both stretch and flavour to the pizza. It is also commonly used in combination with mozzarella to create a 50/50 blend, with mozzarella providing the stretch and provolone providing the flavour.
When choosing provolone for your pizza, consider the desired flavour and texture. If you prefer a sweeter flavour and creamier texture, opt for a provolone that has been aged for a shorter amount of time. However, if you want a sharper taste and dryer texture, go for a provolone that has been aged for longer. This longer-aged provolone will add a distinct flavour and texture to your pizza, making it a great choice for those who want something different from the traditional mozzarella pie.
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Frequently asked questions
Provolone is a semi-hard Italian cheese.
The flavour of provolone varies depending on how long it has been aged. If you use a provolone that has been aged for a shorter amount of time, it will add a sweeter flavour and creamier texture to your pizza. If you use a provolone that has been aged for longer, it will add a sharper taste and drier texture.
Mozzarella is a popular cheese to blend with provolone. Cheddar, Swiss, and Parmesan are also good options.
Provolone is a versatile cheese that can be used on just about any flavour or kind of pizza. It is often used on Italian tomato pies, St. Louis pizzas, Greek pizzas, and Pinsa Romana.
