Canestrato di Moliterno Cheese vs Provolone Cheese
Canestrato di Moliterno Cheese
Provolone Cheese
Canestrato di Moliterno Cheese is a hard goat or sheep-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Canestrato di Moliterno Cheese?
Canestrato di Moliterno is a hard cheese from Basilicata, Italy, made from a mixture of sheep's and goat's milk. It matures for at least sixty days and is eaten in slices or grated over food.
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 Canestrato di Moliterno Cheese and Provolone Cheese?
- Milk type: Canestrato di Moliterno Cheese (70–90% goat's, 10–30% sheep's), Provolone Cheese (cow's milk)
- Texture: Canestrato di Moliterno Cheese (Hard), Provolone Cheese (semi-hard, artisan)
- Aging: Canestrato di Moliterno Cheese (Fresh, Primitivo (≤6 months), Stagionato (6–12 months), Extra (>12 months)), Provolone Cheese (at least 4 months for piccante)
Side-by-Side Comparison
| Canestrato di Moliterno Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Matera And Potenza, Basilicata | Campania, Italy |
| Milk Type | 70–90% goat's, 10–30% sheep's | Cow's milk |
| Texture | Hard | Semi-hard, artisan |
| Rind | Marked by canestri | — |
| Aging | Fresh, Primitivo (≤6 months), Stagionato (6–12 months), Extra (>12 months) | At least 4 months for piccante |
| Taste | — | Tangy |
Taste Comparison: Does Canestrato di Moliterno Cheese Taste Like Provolone Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Canestrato di Moliterno Cheese at fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months) develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Canestrato di Moliterno Cheese for Provolone Cheese?
Canestrato di Moliterno Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-hard, artisan.
Which Is Better, Canestrato di Moliterno Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Canestrato di Moliterno Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit.
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Frequently Asked Questions
Is Canestrato di Moliterno Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Canestrato di Moliterno Cheese is made from goat or sheep milk; Provolone Cheese uses cow. Aging also differs: Canestrato di Moliterno Cheese is typically aged fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months), Provolone Cheese at least 4 months for piccante.
Is Canestrato di Moliterno Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Canestrato di Moliterno Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Canestrato di Moliterno Cheese taste like Provolone Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Canestrato di Moliterno Cheese made of?
Canestrato di Moliterno Cheese is made from goat or sheep milk. It's typically aged fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months). It originates in Italy.
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, Canestrato di Moliterno Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Canestrato di Moliterno Cheese is hard, while Provolone Cheese is semi-hard, artisan.