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Halloumi Cheese vs Provolone Cheese
Halloumi Cheese
Provolone Cheese
In this article, we'll explore the answers to the most common questions about Halloumi Cheese and Provolone Cheese, including:
- "What is the difference between Halloumi Cheese and Provolone Cheese?"
- "Is Halloumi Cheese and Provolone Cheese the same?"
- "How does Halloumi Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Halloumi Cheese compare to Provolone Cheese?"
- "Is Halloumi Cheese or Provolone Cheese better?"
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Country of Origin
Halloumi Cheese comes from Cyprus. Provolone Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Halloumi Cheese has a PDO (2014). Provolone is not a protected cheese.
Milk Type and Treatment
Halloumi Cheese is made with cow, goat, and sheep milk. Provolone Cheese is made with cow milk.
Composition and Texture
Halloumi's texture can be described as "semihard". Provolone's texture can be described as "semi-hard, artisan".
Taste and Aroma
Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong". Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant".
Appearance and Aging
Halloumi Cheese's appearance is colored white to light yellow and is aged 40 days . Provolone Cheese has a color of pale yellow .
Rind and Rennet Type
Halloumi Cheese's rind is described as no rind and uses animal rennet.
Ranking
Halloumi is ranked #97 out of 996 types based on community views. Provolone is ranked #5 out of 996 types based on community views.
Pairing Comparison
| Halloumi | Provolone | |
|---|---|---|
| Best Pairings | No pairings listed. | Pastrami, Salami |
| Other Good Pairings | No additional pairings listed. | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
For more details, check the full pairing guides on the Halloumi and Provolone pages.
Side-by-Side Comparison Table
| Halloumi Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Italy |
| Specific Origin | Cyprus | Not Specified |
| Certification | PDO (2014) | Not Specified |
| Milk Type | Cow's, goat's and sheep's milk | Cow's milk |
| Rind | No rind | Not Specified |
| Texture | Semihard | Semi-hard, artisan |
| Taste | Mild, salty | Tangy |
| Aroma | Strong | Pleasant |
| Colors | White to light yellow | Pale yellow |
| Age | 40 days | Not Specified |
| Rennet Type | Animal | Not Specified |
Which One Should You Choose?
If you prefer a semihard cheese, go for Halloumi. But if you enjoy a semi-hard, artisan consistency, Provolone might be the better pick. Halloumi has a mild, salty taste, making it great for various dishes. Meanwhile, Provolone offers a tangy profile, ideal for different meals.
