SEE ALSO: Why Provolone is Italy’s most versatile cheese →

What is Provolone?

Provolone cheese, originating from northern Italy, is a semi-hard, aged cheese with a distinct, tangy flavour. Its smooth texture and delicate nutty undertones make it a versatile ingredient in various dishes.  

Whether enjoyed on its own, melted over pizza, or added to sandwiches, Provolone has a unique ability to enhance any culinary creation. 

You can dive deep into the world of Provolone in our comprehensive post here.

Need an alternative to Provolone?

While Provolone is undeniably delightful, there are instances when seeking an alternative becomes necessary. Perhaps you’re following a specific dietary regimen, or maybe Provolone simply isn’t available at your local cheese shop.  

Whatever the reason, exploring alternatives can expand your cheese repertoire and open doors to exciting culinary experiences. 

10 best substitutes for Provolone

Without further ado, let’s delve into the world of Provolone alternatives that will surely satisfy your cravings.

1. Low Moisture Mozzarella

Originating from southern Italy, Mozzarella is a mild and creamy pasta filata cheese with a stringy texture when melted. Its delicate flavour complements a wide range of dishes, making it an excellent substitute for Provolone.

There are many different types of Mozzarella, and the one that is closest to Provolone in texture is Low Moisture Mozzarella. Try it in sandwiches, pasta dishes, or even as a topping for bruschetta. 

2. Gouda

Hailing from the Netherlands, Gouda offers a rich and buttery flavour, with a smooth texture that melts beautifully. Its versatility makes it a suitable replacement for Provolone in Grilled Cheese Sandwiches or Macaroni & Cheese. 

3. Cheddar

This classic British cheese is well-known for its savoury and tangy taste. It comes in various forms, from mild to vintage, allowing you to adjust the flavour intensity according to your preference.

Use Cheddar as a substitute in salads, soups, or as a topping for baked potatoes. 

4. Jarlsberg

Originating from Norway, Jarlsberg cheese features a mild and nutty taste, making it an excellent choice for those seeking a milder alternative to Provolone. Its semi-soft texture and ability to melt smoothly make it perfect for sandwiches, quiches and even pizza toppings. 

5. Fontina

Coming from Italy’s Aosta Valley, Fontina is a semi-soft cheese with a mild and nutty flavour. Its velvety texture melts beautifully, making it an exceptional choice for pasta dishes, gratins and even on a cheese and charcuterie board. 

6. Monterey Jack

A California original, Monterey Jack is a semi-hard cheese with a buttery and mild taste. Its versatility shines when used in quesadillas, burgers or as a topping for nachos. Explore the flavours of the West Coast with this delightful alternative. 

7. Colby

With its creamy texture and mild flavour, Colby cheese is a great substitute for Provolone. Originating in Wisconsin, it pairs well with sandwiches, melts wonderfully in casseroles, and can even be enjoyed on its own. 

8. Havarti

Hailing from Denmark, Havarti is a semi-soft cheese with a buttery and slightly tangy taste. Its versatility allows it to be enjoyed both on cheese platters and as a meltable option for grilled sandwiches or paninis. 

9. Edam

Originating from the Netherlands, Edam is a semi-hard cheese with a mild and slightly nutty flavour. Its smooth texture and subtle taste make it a wonderful substitute for Provolone in sandwiches, soups, and even as a topping for burgers. 

You can read about the differences between Edam and Gouda in our dedicated post here.

10. Pepper Jack

For those seeking a bit of spice, Pepper Jack is the perfect substitute for Provolone. This semi-hard cheese infused with spicy jalapenos provides a zesty kick to any dish. Melt it over burgers, add it to your tacos, or enjoy it in your favourite Tex-Mex creations. 

Summary

As we conclude our journey exploring substitutes for Provolone, it’s evident that the world of cheese offers an abundance of flavours to satisfy even the most discerning palates.

Whether you opt for the creaminess of Mozzarella, the nuttiness of Fontina or the tang of Cheddar, each alternative brings its own unique character to your culinary adventures. Embrace the versatility of these substitutes and let your taste buds revel in the delightful symphony of flavours that await you!

What’s your favourite substitute for Provolone? Let us know in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Substitutes for Provolone appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to lactose and lactose-free cheeses → 

What is lactose intolerance?

Firstly, let’s delve into the fascinating world of lactose intolerance and explore the relationship between this condition and Provolone cheese.

Lactose is a carbohydrate (sugar) that occurs naturally in milk. Actually, a small percentage of humans don’t produce a substance (enzyme) called lactase. You might have guessed its role from its name. Indeed, lactase breaks down the lactose we consume into a form that our body can digest.

Consequently, people who can’t produce lactase are said to be lactose intolerant. The symptoms of this intolerance can include loose bowel motions, wind and a general feeling of being bloated and uneasy.

Statistically speaking, people who are lactose intolerant start to show symptoms of discomfort when they consume more than 12g of lactose. Therefore, a glass of milk is often within the limits of what their body can handle.

You can read our complete blog post on lactose intolerance here. 

What is Provolone?

Provolone originated in the Po Valley of northern Italy and has gained popularity worldwide due to its distinctive taste and versatility. This semi-hard cheese is typically made from cow’s milk, although some varieties may include sheep or goat milk.

Undoubtedly, Provolone offers a delightful combination of flavours. Its taste can range from mild and creamy to tangy and piquant, depending on the ageing process.

The younger Provolone Dolce offers a milder flavour with hints of butter and milk. On the other hand, the more aged Piccante develops a more pronounced taste, often described as nutty, tangy and slightly spicy.

You can read more about the history and production of Provolone cheese in our dedicated post here.

How much lactose is in Provolone?

Provolone cheese, like most other aged cheeses, undergoes a fermentation process during which the lactose is converted into lactic acid by bacteria. This process significantly reduces the lactose content in the cheese.

As a result, the majority of Provolone cheeses contain less than 1mg of lactose per 100 g serving. Moreover, aged versions of Provolone Piccante tend to be entirely lactose free.

You can find our entire database of lactose content in cheese here. 

Can lactose intolerant people eat Provolone?

Fortunately, due to its minimal lactose content, Provolone cheese is generally well-tolerated by lactose intolerant individuals.

However, it’s worth noting that sensitivity to lactose can vary among individuals, and some may still experience mild discomfort after consuming Provolone. In such cases, it’s advisable to start with small portions and observe personal tolerance levels.

Conclusion

Lactose intolerance, a condition characterised by the body’s inability to digest lactose, affects numerous individuals worldwide. However, the lactose content in Provolone cheese is significantly reduced during the fermentation and ageing process, making it a suitable option for most lactose intolerant people.

The distinct flavours and versatility of Provolone cheese make it an excellent choice for enhancing various dishes, from sandwiches to pasta.

Are you lactose intolerant? We’d love to hear about your experience with Cheddar cheese. Leave us a comment below.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Lactose levels in mentioned cheeses

¹ Lactose residual content in PDO cheeses 

² Detection of lactose in products with low lactose content 

³ The analysis of lactose in milk and cheese products by HPLC 

⁴ Food Standards ANZ Food Composition Database 

⁵ USDA Food Data Central 

⁶ Lactose & Galactose content of cheese 

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Is Provolone Cheese Lactose Free? (Based On Laboratory Results) appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What is Provolone Piccante?

Provolone Piccante is a semi-hard, aged cheese made from cow’s milk. It undergoes a natural curing process, which contributes to its robust and tangy flavour. Unlike its milder counterpart, Provolone Dolce, Provolone Piccante possesses a spicier taste and firmer texture.  

Its distinctive flavour and versatility make it a popular choice for sandwiches, pasta dishes and as a standalone table cheese. 

You can read more about the history of Italy’s most versatile cheese in this post here. 

Nutrition fact sheet

Nutritional review for Provolone Piccante

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for Provolone Piccante.

Lactose Intolerance

For cheese lovers with lactose intolerance, the good news is that Provolone Piccante contains little to no lactose. During the cheesemaking process, most of the lactose, a milk sugar, is converted into lactic acid by bacteria.  

Consequently, those with lactose intolerance can often consume Provolone Piccante without adverse effects. Having said, lactose sensitivity can vary from one person to the next. Therefore, if trying Provolone Piccante for the first time, you should test it out with a small amount. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content

Provolone Piccante exhibits a moderate fat content, which contributes to its creamy texture and rich taste. With an average fat content of approximately30 grams per 100 grams, it falls within the range of semi-hard cheeses.  

However, it is important to consume Provolone Piccante in moderation, as excessive intake of high-fat foods may impact overall dietary balance. 

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol Content

As a cheese derived from cow’s milk, Provolone Piccante contains cholesterol. However, it is crucial to note that the body’s cholesterol levels are influenced more by saturated and trans fats rather than dietary cholesterol itself.  

By incorporating Provolone Piccante as part of a balanced diet, alongside other nutrient-rich foods, you can still enjoy its flavours without significant concern for cholesterol intake. 

Protein Content

Provolone Piccante provides a notable protein boost, with approximately 25 grams of protein per 100 grams. Protein plays a vital role in muscle maintenance and repair, as well as supporting various enzymatic processes within the body.  

By including Provolone Piccante in your meals, you can enhance your protein intake and promote overall nutritional well-being. 

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

Safety in Pregnancy

Pregnant women often seek guidance on safe cheese consumption during this crucial period. Provolone Piccante, being a pasteurised cheese, poses minimal risks as long as it is properly stored and consumed within the recommended shelf life. 

However, it is still crucial to ensure that the cheese is stored and handled properly to prevent contamination. As always, it is advisable to consult with your healthcare provider for personalised advice regarding your pregnancy diet. 

You can read more about which cheeses you can eat when you’re pregnant by clicking here.  

Salt Content

Provolone Piccante exhibits a moderate to high salt content, contributing to its distinctive flavour profile. Compared to its younger counterpart, Provolone Dolce, this aged pasta filata cheese contains more salt per 100 g. 

As a result, people with cardiovascular health conditions such as high blood pressure would be better advised to choose Provolone Dolce over Provolone Piccante.  

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium Content

With approximately 900 milligrams of calcium per 100 grams, this cheese can contribute to meeting your daily calcium requirements. However, it is important to note that the overall dietary calcium intake should be obtained from a diverse range of sources to ensure optimal nutritional balance. 

Conclusion

Provolone Piccante, a semi-hard aged cheese with a robust and tangy flavour, offers a range of nutritional benefits. With low lactose content, moderate levels of fat and cholesterol, significant protein content, and substantial calcium contribution, this cheese can be a valuable addition to a balanced diet.  

Furthermore, it poses minimal risks during pregnancy when consumed within recommended guidelines. By considering the nutrition facts outlined in this blog post, you can make informed decisions about incorporating Provolone Piccante into your culinary repertoire, enhancing both flavour and nutrition. 

What’s your favourite way to enjoy this Italian delight? Let us know in the comments below.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Provolone Piccante Nutrition Facts (Is This Cheese Healthy?) appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What is Provolone Dolce?

Provolone Dolce is a semi-soft, cow’s milk pasta filata cheese originating from northern Italy. It is crafted through a traditional cheesemaking process, involving curdling and stretching the curd, which gives it its characteristic elastic and stringy texture.  

The cheese is then aged for a minimum of 10 days, allowing its flavours and texture to develop. Its characteristic pale-yellow hue and supple consistency make it an irresistible choice for cheese enthusiasts. 

You can read more about the history of Italy’s most versatile cheese in this post here. 

Nutrition fact sheet

Nutritional review for Provolone Dolce

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function.

With this in mind, let’s have a look at some of the key nutrition facts for Provolone Dolce.

Lactose Intolerance

For people with lactose intolerance, the prospect of indulging in dairy products can be daunting. However, Provolone Dolce offers a ray of hope. Due to its unique manufacturing process, this cheese boasts a considerably reduced lactose content.  

This makes it more digestible for lactose-intolerant individuals, enabling them to savour its exquisite flavours without experiencing discomfort. Thus, Provolone Dolce serves as an excellent alternative for those seeking lactose-friendly cheese options. 

Having said, lactose sensitivity can vary from one person to the next. Therefore, if trying Provolone Dolce for the first time, you should test it out with a small sample. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content

When contemplating the nutritional aspects of Provolone Dolce, it is crucial to examine its fat content. This semi-soft cheese typically contains approximately 26 grams of fat per 100 gram serving.

While this may appear relatively high, it is important to note that the fat in Provolone Dolce predominantly comprises monounsaturated fats. These healthy fats contribute to a balanced diet and have been associated with various health benefits, such as reducing the risk of heart disease.

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here.

Cholesterol Content

Provolone Dolce, like many other dairy products, contains cholesterol. However, its cholesterol content is modest compared to certain high-fat cheeses. A 100 g serving of Provolone Dolce usually provides around 70 mg of cholesterol.

It is worth noting that cholesterol in food does not have the same impact on blood cholesterol levels as dietary saturated and trans fats. Incorporating Provolone Dolce into a well-rounded diet can be part of a heart-healthy eating pattern.

Protein Content

Protein, a crucial macronutrient, plays a vital role in maintaining and repairing body tissues. Provolone Dolce provides a commendable amount of protein, making it a valuable addition to a balanced diet.

On average, 100 g of this cheese offers approximately 25 g of protein. Including Provolone Dolce in your meals can help fulfil your body’s protein requirements and contribute to muscle maintenance and overall well-being.

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

Safety in Pregnancy

Pregnancy calls for heightened caution when it comes to dietary choices. The good news is that Provolone Dolce is considered safe for consumption during pregnancy. Made from pasteurised cow’s milk, this cheese undergoes thorough processing, minimising the risk of harmful bacteria.

However, it is still crucial to ensure that the cheese is stored and handled properly to prevent contamination. As always, it is advisable to consult with your healthcare provider for personalised advice regarding your pregnancy diet.

You can read more about which cheeses you can eat when you’re pregnant by clicking here.

Salt Content

Excessive salt intake can be detrimental to health, making it essential to assess the salt content in foods. Provolone Dolce typically contains around 650 milligrams of sodium per 100 g.  As a matter of fact, this is much lower than the sodium content in the more mature, spicy version, Provolone Piccante. 

While this cheese is not excessively high in sodium, individuals with specific dietary requirements or conditions such as hypertension may need to moderate their intake. As part of a balanced diet, monitoring overall sodium consumption is crucial for maintaining optimal health. 

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium Content

Calcium, an essential mineral, plays a pivotal role in bone health and various physiological functions. Provolone Dolce serves as a valuable source of calcium, providing approximately 900 milligrams per 100 gram serving.  

Incorporating this cheese into your diet can contribute to meeting your daily calcium requirements and support the maintenance of healthy bones and teeth. It is particularly beneficial for individuals with lactose intolerance, as they may need alternative calcium sources due to restricted dairy consumption. 

Conclusion

Provolone Dolce offers not only a delightful taste but also a range of nutritional benefits. With reduced lactose content, it serves as an excellent option for individuals with lactose intolerance.  

While it contains moderate amounts of fat and cholesterol, Provolone Dolce predominantly comprises heart-healthy monounsaturated fats. Its protein content makes it a valuable addition to a balanced diet, aiding in tissue repair and maintenance.  

During pregnancy, this cheese can be safely enjoyed when handled properly. Although its sodium content is not excessive, individuals with specific dietary requirements may need to moderate their intake. Finally, Provolone Dolce serves as a noteworthy source of calcium, supporting bone health.

What’s your favourite way to enjoy this Italian delight? Let us know in the comments below.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Provolone Dolce: Nutrition Facts (Is Provolone Dolce Healthy?) appeared first on Cheese Scientist.

SEE ALSO: The history and origin of Italy’s most versatile cheese, Provolone →

What is Provolone?

Provolone is an aged pasta filata (stretched curd) cheese that finds its roots in the Po Valley of northern Italy. The origins of this Italian cheese date back to Cistercian monks in the territory between the rivers Lambro and Adda.

Presently, the production area for Provolone includes Lombardia, Veneto, Emilia-Romagna and Trento.

While there are many variants of Provolone, they fall mainly under two categories. Firstly, the young and mild cheese is called Provolone Dolce (sweet). Then, there is a more robust version called Provolone Piccante (spicy).

How Provolone Dolce & Piccante are made

To make Provolone Dolce, the cheesemaker adds natural whey and rennet to fresh milk to form the curd. Afterwards, they cut the curd and drain the excess whey. Next, the skilled artisans weave and shape the cheese into a round shape.

Finally, it is brined and cooled before being hung in string to rest and mature.

On the other hand, the production of Provolone Piccante starts in very much the same way. However, the maker use an additional ingredient, goat rennet. As a result, this type of Provolone develops a more pronounced and spicy flavour.

Different maturation periods

After collecting the young cheese from the maker, an affineur matures the cheese in warehouses with controlled humidity and temperature conditions. During this time, they hang the cheese by a string because it is too soft to place on shelves.

Overall, this process lasts for a minimum of 10 days for the mild Provolone Dolce. However, maturation can extend to more than 12 months for a special type of Provolone Piccante called Stagionato.

Taste & texture: Provolone Dolce vs Piccante

Unsurprisingly, the youngest version of Provolone has the mildest flavour profile. On the palate, you will detect hints of nuts and salt, with a smooth texture.

On the other hand, Provolone Piccante tends to have a more robust, spicy quality as it matures. Moreover, its texture is much firmer than Provolone Dolce due to the lower moisture content.

And finally, Provolone Piccante Stagionato has a crumbly texture with a complex, earthy aroma. Moreover, it has a much more complex, savoury flavour than the two younger versions.

How to serve different types of Provolone

Due to its mild flavour, Provolone Dolce is best used in cooking. As a matter of fact, you can enjoy this versatile cheese fresh in a Philly Hoagie or melted in a Grilled Cheese sandwich.

In contrast, the more robust Provolone Piccante excels on a cheese board. Without a doubt, it pairs exceptionally well with full-bodied wines such as Aglianico, Gattinara and Barbera d’Asti.

Nutritional profile: Dolce vs Piccante

Unsurprisingly, both versions of Provolone have fairly similar nutritional profiles. Indeed, they are both moderately high in fats, cholesterol, protein and calcium.

Moreover, pasteurised versions of all Provolone are safe to consume during pregnancy. And they are usually comfortably digested by people who are lactose intolerant.

One point of difference though is the salt content. Due to its longer ageing process, Provolone Piccante contains significantly more sodium than its younger counterpart.

You can read our complete assessment of the nutrition facts for Provolone Dolce here. And our nutritional review of Provolone Piccante here.

Conclusion

Thank you for reading our post on the differences between Provolone Dolce and Provolone Piccante. As you can see, they are both amazing pasta filata cheeses with variations in rennet, age, texture and flavour. What’s your favourite type of Provolone? Let me know in the comments.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Provolone Dolce vs Provolone Piccante appeared first on Cheese Scientist.

SEE ALSO: Why Pecorino is Italy’s most protected DOP cheese →

Where does Provolone come from?

Provolone is an aged pasta filata (stretched curd) cheese that finds its roots in the Po Valley of northern Italy.

The origins of this Italian cheese date back to Cistercian monks in the territory between the rivers Lambro and Adda. Since they started reclaiming surface waters for agriculture, they created the perfect conditions for agriculture. And, consequently, dairy cattle rearing and cheesemaking.

Presently, the production area for Provolone includes Lombardia, Veneto, Emilia-Romagna and Trento.

What does Provolone mean?

Before delving into the meaning of “Provolone”, let’s introduce another traditional Italian cheese, Provola. 

Provola is a pear-shaped soft, pasta filata cheese made with either buffalo or cow’s milk. As a matter of fact, Provolone means a large-sized Provola. Due to the similarities in production and appearance, the name fits perfectly.

The different types of Provolone

While there are many variants of Provolone, they fall mainly under two categories. Firstly, the young and mild cheese is called Provolone Dolce (sweet). Then, there is a more robust version called Provolone Piccante (spicy).

Comparatively, cheesemakers can age the latter for much longer until it is crumbly. Moreover, this specific type is called Provolone Piccante Stagionato.

How is Provolone made?

Provolone Dolce

At first, the cheesemaker collects milk from the polder and adds natural whey and rennet to form the curd. In fact, they use all local ingredients to create the unique characteristic flavour profile.

Afterwards, they cut the curd and drain the excess whey. Next, the skilled artisans weave and shape the cheese into a round shape. Finally, it is brined and cooled before being hung in string to rest and mature.

Provolone Piccante

In fact, Provolone Piccante’s production starts in the same way as the sweeter version. In addition to the usual ingredients, the cheesemaker also adds goat rennet to the milk before forming the curd. As a result, this type of Provolone develops a more pronounced and spicy flavour.

Maturation of Provolone

After collecting the young cheese from the maker, an affineur matures the cheese in warehouses with controlled humidity and temperature conditions. During this time, they hang the cheese by a string because it is too soft to place on shelves.

Overall, this process lasts for a minimum of 10 days for the mild Provolone Dolce. However, maturation can extend to more than 12 months for Provolone Piccante Stagionato.

You can read more about the differences between Provolone Dolce and Provolone Piccante in our dedicated post here.

The many shapes of Provolone

As well as being available at different ages, Provolone also comes in different shapes. The most common shapes of Provolone are salami (Salamino), melon/pear (Mandarone) and flask shaped (Fiaschetta). You can see all the other shapes in our infographic above.

Typically, artisans make Provolone Dolce in the smaller shapes. On the other hand, they usually make Provolone Piccante in the larger formats because they are more suitable for longer maturation.

Which shape of Provolone should I buy?

Unsurprisingly, the vast range of shapes can be overwhelming when you’re shopping.

In fact, choosing the correct shape is very important. For example, the half-moon (mezzaluna) shape is most commonly used in cooking or cubing. This is more often than not cut from a Mandarone.

Conversely, the Pancettone or Gigantino are more suited to being cut into triangles to be served fresh on a cheese board.

What does Provolone taste like?

Unsurprisingly, the youngest version of Provolone has the mildest flavour profile. On the palate, you will detect hints of nuts and salt, with a smooth texture.

On the other hand, Provolone Piccante tends to have a more robust, spicy quality as it matures. And finally, Provolone Piccante Stagionato has a crumbly texture with a complex, earthy aroma. Moreover, it has a much more complex, savoury flavour than the two younger versions.

How to serve Provolone

Provolone Dolce

Due to its mild flavour, Provolone Dolce is best used in cooking. As a matter of fact, you can enjoy this versatile cheese fresh in a Philly Hoagie or melted in a Grilled Cheese sandwich.

Provolone Piccante

In contrast, the more robust Provolone Piccante excels on a cheese board. Without a doubt, it pairs exceptionally well with full-bodied wines such as Aglianico, Gattinara and Barbera d’Asti.

Provolone Piccante Stagionato

Finally, this aged version is such a complex cheese that it is best enjoyed on its own. If you want to pair it, honey and jams are great options. Also, you can try grating it on top of your pasta dishes.

As for wine, enjoy with a full-bodied red wine such as Brunello di Montalcino, Amarone or Barolo.

Alternatives to Provolone

Can’t get your hands on Provolone cheese? Fontina and Mozzarella might be suitable substitutes.

Fontina is complex and nutty in taste and offers a similar texture to Provolone Piccante. However, if you are after a milder cheese, Mozzarella is a great option. Moreover, you can serve it fresh in a salad or melted in a sandwich or on top of pizza.

You can find our list of the 10 best substitutes for Provolone cheese here.

Summary: How do you like your Provolone?

Thank you for reading our post on Provolone all the way to the end. We hope you’ve enjoyed it. Drop us a comment below with your favourite way to eat this versatile Italian cheese.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Provolone: Italy’s Most Versatile Cheese appeared first on Cheese Scientist.