Graviera Naxou Cheese vs Provolone Cheese
Graviera Naxou Cheese
Provolone Cheese
Graviera Naxou Cheese is a elastic cow, goat, or sheep-milk cheese from Greece, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Graviera Naxou Cheese?
Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.
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 Graviera Naxou Cheese and Provolone Cheese?
- Origin: Graviera Naxou Cheese (Greece), Provolone Cheese (Italy)
- Milk type: Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)), Provolone Cheese (cow's milk)
- Texture: Graviera Naxou Cheese (Elastic), Provolone Cheese (semi-hard, artisan)
- Aging: Graviera Naxou Cheese (3 months), Provolone Cheese (at least 4 months for piccante)
Side-by-Side Comparison
| Graviera Naxou Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Naxos | Campania, Italy |
| Milk Type | Predominantly cow's milk, sheep’s or goat’s milk (up to 20%) | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Elastic | Semi-hard, artisan |
| Rind | Smear rind | — |
| Aging | 3 months | At least 4 months for piccante |
| Taste | — | Tangy |
Taste Comparison: Does Graviera Naxou Cheese Taste Like Provolone Cheese?
Their flavor profiles are distinct. On the nose, Graviera Naxou Cheese offers delicate, slightly sharp, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Graviera Naxou Cheese for Provolone Cheese?
Graviera Naxou Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic bite and body where the recipe calls for semi-hard, artisan.
Which Is Better, Graviera Naxou Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic cheese, go with Graviera Naxou Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Graviera Naxou Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Provolone Cheese comes from Italy. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Provolone Cheese uses cow. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Provolone Cheese at least 4 months for piccante.
Is Graviera Naxou Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Graviera Naxou Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Graviera Naxou Cheese taste like Provolone Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Graviera Naxou Cheese made of?
Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. 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, Graviera Naxou Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is elastic, while Provolone Cheese is semi-hard, artisan.