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    Home » Guides

    What is Provolone?

    Published: Jan 2, 2022 · Modified: Jan 2, 2022 by Neriz

    Did you know that provolone cheese is a great substitute for mozzarella and vice versa?  Read on to find out more about this versatile cheese!

    Cover image for What is Provolone post, showing provolone cut into cubes.

    Provolone cheese originated from the region of Campania in South Italy.

    Its name is derived from the Neapolitan dialect ‘prova‘ or ‘provola,’ meaning globe-shaped, which essentially explains some of their shapes.

    IF YOU WANT TO KNOW MORE ABOUT OTHER ITALIAN CHEESE, THEN YOU WILL LIKE THESE POSTS!

    • What is Scamorza Cheese?
    • What is Ricotta Salata?
    Jump to:
    • Quick facts
    • How is it made?
    • Types of provolone cheese
    • Substitutes
    • How to use
    • Storage

    Quick facts

    Infographic listing quick facts about provolone cheese.

    Although it has originated in the south, provolone cheese is now primarily produced in the Po Valley region, particularly the northern parts of Lombardy and Veneto.

    The European Union has granted DOP designation, meaning provolone cheese produced in these regions is under strict supervision and uses specific methods to ensure its premium quality.

    How is it made?

    An overhead shot of a cone-shaped provolone with a cheese knife next to it.

    Provolone cheese is considered mozzarella’s cousin because they both go through the same making process called ‘pasta filata,’ — or ‘spun paste‘ in Italian.

    It’s a process wherein the curds are mixed and kneaded until they produce an even, stringy texture without any air bubbles.

    They are then formed into balls, and:

    • The fresh ones are sold as mozzarella.
    • Others are hung in strings to rest and age; then, after two months (at least) are sold as provolone. 

    Types of provolone cheese

    It’s classified into two forms:

    A closer shot of a giant provolone piccante, with the hanging strings still attached to it.

    Provolone Piccante – is aged at least four months and has a sharper taste.

    The sharpness evolves into a complex, almost spicy flavor as this type matures even more — which can be up to three years.

    A cone-shaped provolone cut into half to show the texture of its inside, with bits of the peeled rind around.

    Provolone Dolce – is aged for about two to three months and has a milder, slightly sweet taste compared to the piccante variety.

    Substitutes

    • Fontina Cheese

    Closest in flavor, almost as mild as provolone dolce — and the best part?  Fontina cheese melts just as well.

    Scamorza bianca on top of a plastic, with toasted bread and fresh basil on the background.
    • Scamorza Bianca

    Although milkier in flavor, scamorza bianca has almost the same texture.

    It can also be used interchangeably when in need of melting cheese without impacting the flavor of any dish.

    • Mozzarella

    Softer in texture because of its freshness, mozzarella has the same mild and delicate flavor that will not overpower any dish.

    How to use

    For starters, remove the rind —- because it’s generally not eaten.

    An overhead shot of slices of provolone dolce served with some crackers.

    It’s great with crackers, bread, marmalade, and a nice bottle of full-bodied wine.

    An overhead shot of a serving of baked provolone with cherry tomatoes, with some bread next to it.

    Provolone is an excellent melting cheese, so it’s perfect for baking.  

    Just combine slices of it with some cherry tomatoes and place them in the oven (200°C or 375°F) for twenty to twenty-five minutes, and you’ll have a delicious plate of mouthwatering appetizers.

    Storage

    Slices or chunks of provolone cheese can last up to two weeks, but you need to store it separately in a tightly closed container.

    In its original package (or form), though, go by the consume-before-date indicated in the label. 

    Text for Roundup Sections
    • Classic Italian Appetizers (Antipasti)
    • Authentic Italian Bread Recipes

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