Anejo Enchilado Cheese vs Provolone Cheese
Anejo Enchilado Cheese is a semi-hard cow or goat-milk cheese from Mexico, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Anejo Enchilado Cheese?
Añejo enchilado is an aged Mexican cheese from Zacatecas, made from skimmed goat's or cow's milk and rolled in paprika. It tastes salty and sharp, close to Parmesan, and gets grated over enchiladas, tacos, and tostadas.
What Is Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Anejo Enchilado Cheese and Provolone Cheese?
- Origin: Anejo Enchilado Cheese (Mexico), Provolone Cheese (Italy)
- Milk type: Anejo Enchilado Cheese (cow's or goat's milk), Provolone Cheese (cow's milk)
- Texture: Anejo Enchilado Cheese (semi-hard), Provolone Cheese (semi-hard, artisan)
- Taste: Anejo Enchilado Cheese (salty, sharp, spicy, strong), Provolone Cheese (tangy)
Side-by-Side Comparison
| Anejo Enchilado Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Mexico | Italy |
| Specific Origin | Zacatecas, Mexico | Campania, Italy |
| Milk Type | Cow's or goat's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard | Semi-hard, artisan |
| Rind | Rolled in paprika | — |
| Aging | — | At least 4 months for piccante |
| Taste | Salty, sharp, spicy, strong | Tangy |
Taste Comparison: Does Anejo Enchilado Cheese Taste Like Provolone Cheese?
Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Provolone Cheese brings tangy character. On the nose, Anejo Enchilado Cheese offers strong, contrasted with Provolone Cheese's pleasant.
Can You Substitute Anejo Enchilado Cheese for Provolone Cheese?
Anejo Enchilado Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Anejo Enchilado Cheese reads as salty, sharp, spicy, strong while Provolone Cheese brings tangy notes.
Which Is Better, Anejo Enchilado Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Anejo Enchilado Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Anejo Enchilado Cheese suits recipes that want salty, sharp, spicy, strong notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Anejo Enchilado Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Anejo Enchilado Cheese originates in Mexico, while Provolone Cheese comes from Italy. Anejo Enchilado Cheese is made from cow or goat milk; Provolone Cheese uses cow.
Is Anejo Enchilado Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anejo Enchilado Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Anejo Enchilado Cheese taste like Provolone Cheese?
Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Provolone Cheese is tangy. Aromas also diverge. Anejo Enchilado Cheese leans strong, and Provolone Cheese is closer to pleasant.
What is Anejo Enchilado Cheese made of?
Anejo Enchilado Cheese is made from cow or goat milk (pasteurized). It originates in Mexico.
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Anejo Enchilado Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anejo Enchilado Cheese is semi-hard, while Provolone Cheese is semi-hard, artisan.