Patrick Oconnell
Provolone and Swiss cheese are two distinct varieties of cheese with their own unique characteristics. Provolone, an Italian semi-soft cheese, is known for its mild, buttery, or nutty and salty flavour, while Swiss cheese, typically semi-hard, offers a sweeter, nuttier taste. Provolone is a stretched-curd cheese, more labour-intensive to make, and has a higher moisture content, whereas Swiss cheese is a washed-rind variety, brushed with additives during ageing, and is firmer, making it better for slicing. Nutritionally, Swiss cheese tends to have higher calories, fat, cholesterol, and vitamin content, but Provolone contains more carbs and sodium. Both are rich in protein and offer versatile culinary uses, making them popular choices for sandwiches, melting, and cheese boards.
| Characteristics | Values |
|---|---|
| Origin | Provolone: Italy; Swiss: Switzerland |
| Texture | Provolone: semi-hard, semi-soft, smooth, firm, semi-firm; Swiss: semi-hard, semi-firm |
| Taste | Provolone: mild, nutty, salty, tangy, sweet; Swiss: mild, nutty, slightly sweet |
| Aroma | Provolone: tangy, pleasant, rancid; Swiss: mild, slightly nutty |
| Colour | Provolone: pale yellow; Swiss: pale yellow |
| Calories | Provolone: 351 per 100g; Swiss: 393 per 100g |
| Sodium | Provolone: 876mg; Swiss: 187mg |
| Fat Content | Provolone: 40% of daily requirement; Swiss: 50% of daily requirement |
| Cholesterol | Provolone: lower; Swiss: higher |
| Vitamins | Provolone: N/A; Swiss: A, E, B12 |
| Calcium | Provolone: N/A; Swiss: higher |
| Phosphorus | Provolone: N/A; Swiss: higher |
| Zinc | Provolone: N/A; Swiss: higher |
| Carbohydrates | Provolone: higher; Swiss: lower |
| Glycemic Index | Both: 27 (low) |
| Production Process | Provolone: stretched-curd, labour-intensive; Swiss: washed-rind, brushed with additives |
| Storage | Provolone: 2-3 weeks; Swiss: 3-4 weeks |
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What You'll Learn
Origin and production
Provolone is an Italian cheese that originated in the Po River Valley region of Southern Italy. It is a semi-hard cheese made from cow's milk. Like mozzarella, it is a stretched-curd cheese, which means that it is more labour-intensive to make than Swiss cheese. It is classified as either provolone dolce, which is made from calf's rennet and aged for two to three months, or provolone piccante, which is made from goat or lamb's rennet and aged for four months to a year. The longer ageing process gives provolone piccante a sharper, tangier flavour.
Swiss cheese, on the other hand, comes from Switzerland and can refer to any cheese that mimics the look, texture, and flavour of Emmental cheese, including Gruyere. It is a washed-rind cheese, meaning that additional flavour additives are brushed onto the cheese during the ageing process. Swiss cheese is formed with rennet, but unlike provolone, the curds are pressed into moulds rather than being stretched. The ageing process for Swiss cheese is shorter, typically between two and fourteen months, resulting in a smoother and nuttier taste.
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Texture
Provolone is a semi-soft or semi-hard Italian cheese with a smooth, firm texture. It is a stretched-curd cheese, which means it is made by stretching the cheese curds, resulting in a stringy, fibrous texture. The texture of provolone is similar to that of Muenster or pepper Jack cheese. It is excellent for slicing, grating, or melting and can be used in sandwiches, paninis, pizzas, and mashed potatoes.
On the other hand, Swiss cheese typically refers to a group of cheeses that mimic the look, texture, and flavour of Emmental cheese. It is a semi-firm or semi-hard cheese with a medium-hard texture. Swiss cheese has a lower moisture content than provolone, making it firmer and better able to hold its shape when sliced. It is also a melting cheese and can be used in sandwiches, pasta, sauces, and grilled cheese sandwiches.
The texture of provolone can be described as "semi-hard, artisan", while Swiss cheese has a semi-firm consistency. Provolone has a higher moisture content than Swiss cheese, which makes it more pliable and easier to melt. However, Swiss cheese's lower moisture content gives it a longer shelf life compared to provolone.
Both provolone and Swiss cheese are suitable for melting and can provide a good "cheese pull" when used in grilled cheese sandwiches. However, Swiss cheese is the preferred choice for slicing due to its firmer texture. Provolone, with its higher moisture content and more pliable texture, is better suited for dishes where melting or stretching is desired.
In terms of taste, provolone has a tangy, nutty, and slightly salty flavour, while Swiss cheese is known for its mild, nutty, and sweet taste. The higher moisture content in provolone also contributes to a milder, buttery flavour. The tanginess of provolone becomes more pronounced with age, while Swiss cheese maintains its mild flavour.
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Taste
Provolone is a semi-hard Italian cheese with a smooth, firm texture and a mild, slightly tangy flavour that becomes sharper and more robust with age. It is made from cow's milk and can be further classified as provolone dolce or provolone piccante. Provolone dolce is made from calf's rennet and aged for two to three months, resulting in a sweet, buttery flavour. Provolone piccante, on the other hand, is typically made from goat or lamb's rennet and aged for four months to a year. The longer ageing process and the use of enzymes give provolone piccante a sharper, tangier flavour. Overall, provolone is known for its nutty and salty flavour, with some describing it as having a soapy taste.
Swiss cheese, on the other hand, is known for its mild, nutty, and slightly sweet taste. It has a smooth, creamy texture, making it a popular choice for sandwiches, burgers, and cheese boards. Swiss cheese is made with pasteurised cow's milk and has a semi-firm texture. It is a washed-rind cheese, meaning additional flavour additives are brushed onto the cheese during the ageing process. The ageing process of Swiss cheese can range from one to three months, and it has a higher fat content than provolone, contributing to its creamy texture and flavour. Swiss cheese is also richer in proteins and contains less sodium than provolone.
In terms of appearance, both provolone and Swiss cheese have a pale yellow colour. However, Swiss cheese is known for its distinctive holes or "eyes".
When it comes to culinary uses, both cheeses are melting cheeses that can be used in various dishes. Provolone is excellent for slicing, grating, or melting and is commonly used in sandwiches, paninis, pizzas, omelettes, and mashed potatoes. It can also be used as an alternative to or in combination with mozzarella to enhance flavour and texture. Swiss cheese is also versatile and can be used in sandwiches, pasta, sauces, and various dishes when unaged. Aged Swiss cheese is often paired with dried fruits and nuts and served with earthy-flavoured wines.
While both cheeses have their unique flavour profiles and characteristics, some people find that provolone can taste similar to a milder version of Swiss cheese. However, it is important to note that this may depend on the specific type of provolone and the region in which it is produced, as some regions are known for their sharper and more flavourful provolone.
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Nutritional value
Provolone and Swiss cheese are both popular cheeses used in sandwiches and several other dishes. While they have some nutritional similarities, there are also some differences.
Provolone is an Italian semi-hard cheese with a smooth texture and a mild, buttery flavour. It is a good melting cheese, making it a popular choice for pizzas, pasta, and grilled cheese sandwiches. Provolone is a rich source of calcium and iron and has a higher sodium content than Swiss cheese. It also has a higher carbohydrate content. Provolone is also richer in vitamins D, B2, and B5.
Swiss cheese, on the other hand, is known for its signature holes, or 'eyes', and its nutty and sweet flavour. It is also a melting cheese, but with a grainier texture, making it a good choice for baked dishes and fondues. Swiss cheese is higher in calories, fats, cholesterol, and protein. It is also higher in vitamins A, E, and B12, as well as minerals like calcium, phosphorus, zinc, magnesium, selenium, and copper. Swiss cheese is also lower in lactose, making it a better option for those with lactose intolerance.
In summary, provolone is a good choice for those seeking a milder flavour and a smoother melt, while Swiss cheese offers a nuttier taste and a grainier melt, along with higher amounts of specific nutrients. The choice between the two depends on individual preferences and dietary needs.
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Use cases
Provolone and Swiss cheese are both popular choices for sandwiches and cheese boards, but there are notable differences between the two types of cheese in terms of origin, production process, taste, texture, and nutritional content.
Origin
Provolone is an Italian cheese that originated in the Po River Valley region of Southern Italy. Swiss cheese, on the other hand, comes from Switzerland, but the term can also refer to any cheese that mimics the look, texture, and flavor of Emmental cheese, including the American Swiss cheese variety.
Production Process
Provolone is a stretched-curd cheese that is more labor-intensive to make than Swiss cheese. Swiss cheese is a washed-rind variety, which means additional flavor additives are brushed onto the cheese during the aging process.
Taste
Provolone has a tangy, nutty, and salty flavor that becomes sharper and more robust with age. It can also have a sweet and buttery taste, especially when made from calf's rennet and aged for two to three months. Swiss cheese, particularly the American variety, is known for its mild, nutty, and sweet taste.
Texture
Provolone is described as semi-soft, semi-hard, or semi-firm, with a smooth and pliable texture due to its higher moisture content. Swiss cheese, on the other hand, is considered semi-hard or semi-firm, making it firmer and better suited for slicing.
Nutritional Content
Swiss cheese has higher cholesterol, fat, vitamin, and protein content than provolone. It is also richer in essential amino acids, with 100g satisfying nearly 100% of the daily requirement. Additionally, Swiss cheese contains five times less sodium than provolone. However, provolone has a higher carbohydrate content, with less than 3g of carbs per 100g serving for both types of cheese.
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Frequently asked questions
Provolone is an Italian cheese that originated in the Po River Valley region of Southern Italy. Swiss cheese comes from Switzerland and can refer to any cheese that mimics the look, texture, and flavour of Emmental cheese.
Provolone has a semi-soft, semi-hard, or "semi-hard, artisan" texture and a tangy, nutty, salty, or mild, buttery flavour. Swiss cheese has a semi-firm or semi-hard texture and a nutty, sweet, or mild, slightly nutty flavour.
Swiss cheese is higher in calories, fat, cholesterol, vitamins A, E, and B12, calcium, phosphorus, and zinc. Provolone contains more carbs and sodium.
Swiss cheese can stay in the fridge for about three to four weeks if properly refrigerated. Provolone cheese can stay refrigerated for two to three weeks.
