Kalathaki Limnou Cheese vs Provolone Cheese

Q: Is Kalathaki Limnou Cheese the same as Provolone Cheese?

No. Kalathaki Limnou Cheese and Provolone Cheese are distinct cheeses from Greece and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Is Kalathaki Limnou Cheese similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Q: Can I substitute Kalathaki Limnou Cheese for Provolone Cheese?

In most recipes you can swap Kalathaki Limnou Cheese for Provolone Cheese, though the result will shift in richness and milk character.

Q: Does Kalathaki Limnou Cheese taste like Provolone Cheese?

Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Provolone Cheese is tangy.

Q: What is Kalathaki Limnou Cheese made of?

Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.

Q: 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.

Q: Which should I choose, Kalathaki Limnou Cheese or Provolone Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Kalathaki Limnou Cheese

Provolone Cheese

Kalathaki Limnou Cheese is a soft goat or sheep-milk cheese from Greece, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Kalathaki Limnou Cheese?

Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.

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 Kalathaki Limnou Cheese and Provolone Cheese?

Origin: Kalathaki Limnou Cheese (Greece), Provolone Cheese (Italy)
Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Provolone Cheese (cow's milk)
Texture: Kalathaki Limnou Cheese (Soft), Provolone Cheese (semi-hard, artisan)
Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Provolone Cheese (at least 4 months for piccante)
Taste: Kalathaki Limnou Cheese (Pleasant, slightly acidic), Provolone Cheese (tangy)

Side-by-Side Comparison

	Kalathaki Limnou Cheese	Provolone Cheese
Country of Origin	Greece	Italy
Specific Origin	Lemnos, Aegean Sea	Campania, Italy
Milk Type	Pasteurized sheep's milk, Goat’s milk (up to 30%)	Cow's milk
Milk Treatment	Pasteurized	—
Texture	Soft	Semi-hard, artisan
Rind	No external rind	—
Aging	Three weeks at 14-18°C, then at least two months at <6°C	At least 4 months for piccante
Taste	Pleasant, slightly acidic	Tangy

Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Provolone Cheese?

Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Provolone Cheese brings tangy character. On the nose, Kalathaki Limnou Cheese offers rich, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Kalathaki Limnou Cheese for Provolone Cheese?

Kalathaki Limnou Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Kalathaki Limnou Cheese reads as pleasant, slightly acidic while Provolone Cheese brings tangy notes.

Which Is Better, Kalathaki Limnou Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Kalathaki Limnou Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Kalathaki Limnou Cheese suits recipes that want pleasant, slightly acidic notes, while Provolone Cheese fits dishes calling for tangy.

Which is your favorite?

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Frequently Asked Questions

Is Kalathaki Limnou Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Kalathaki Limnou Cheese originates in Greece, while Provolone Cheese comes from Italy. Kalathaki Limnou Cheese is made from goat or sheep milk; Provolone Cheese uses cow. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Provolone Cheese at least 4 months for piccante.

Is Kalathaki Limnou Cheese similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Kalathaki Limnou Cheese for Provolone Cheese?

You can, but expect a shift in richness and milk character.

Does Kalathaki Limnou Cheese taste like Provolone Cheese?

Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Provolone Cheese is tangy. Aromas also diverge. Kalathaki Limnou Cheese leans rich, and Provolone Cheese is closer to pleasant.

What is Kalathaki Limnou Cheese made of?

Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. 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, Kalathaki Limnou Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Provolone Cheese is semi-hard, artisan.