Anthotyro Cheese vs Provolone Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Anthotyro Cheese?
Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.
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 Anthotyro Cheese and Provolone Cheese?
- Origin: Anthotyro Cheese (Greece), Provolone Cheese (Italy)
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Provolone Cheese (cow's milk)
- Texture: Anthotyro Cheese (hard, whey), Provolone Cheese (semi-hard, artisan)
- Taste: Anthotyro Cheese (salty, tangy), Provolone Cheese (tangy)
Side-by-Side Comparison
| Anthotyro Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Campania, Italy |
| Milk Type | Goat's or sheep's milk | Cow's milk |
| Milk Treatment | Unpasteurized where law allows | — |
| Texture | Hard, whey | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | — | At least 4 months for piccante |
| Taste | Salty, tangy | Tangy |
Taste Comparison: Does Anthotyro Cheese Taste Like Provolone Cheese?
Anthotyro Cheese reads as salty, tangy, while Provolone Cheese brings tangy character. On the nose, Anthotyro Cheese offers strong, contrasted with Provolone Cheese's pleasant.
Can You Substitute Anthotyro Cheese for Provolone Cheese?
Anthotyro Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, whey bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Provolone Cheese brings tangy notes.
Which Is Better, Anthotyro Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, whey cheese, go with Anthotyro Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Anthotyro Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Provolone Cheese comes from Italy. Anthotyro Cheese is made from goat or sheep milk; Provolone Cheese uses cow.
Is Anthotyro Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Provolone Cheese?
Anthotyro Cheese reads as salty, tangy, while Provolone Cheese is tangy. Aromas also diverge. Anthotyro Cheese leans strong, and Provolone Cheese is closer to pleasant.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.
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, Anthotyro Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Provolone Cheese is semi-hard, artisan.