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Mahón-Menorca Cheese vs Provolone Cheese
Mahón-Menorca Cheese
Provolone Cheese
In this article, we’ll explore the answers to the most common questions about Mahón-Menorca Cheese and Provolone Cheese, including:
- "What is the difference between Mahón-Menorca Cheese and Provolone Cheese?"
- "Is Mahón-Menorca Cheese and Provolone Cheese the same?"
- "How does Mahón-Menorca Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Mahón-Menorca Cheese compare to Provolone Cheese?"
- "Is Mahón-Menorca Cheese or Provolone Cheese better?"
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
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
Ranking
Mahón-Menorca is ranked #223 out of 377 types.
Provolone is ranked #4 out of 377 types.
Country of Origin
Mahón-Menorca Cheese comes from Spain. 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. Mahón-Menorca Cheese has a PDO (1985). Provolone is not a protected cheese.
Milk Type and Treatment
Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Provolone Cheese is made with cow milk.
Composition and Texture
Mahón-Menorca's texture can be described as "firm".
Flavor and Aroma
Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".
Appearance and Aging
Mahón-Menorca Cheese's appearance is colored ivory-yellow to orangey or brownish gray , is available in parallelepiped shape and is aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet.
Side-by-Side Comparison Table
| Mahón-Menorca Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Spain | Italy |
| Specific Origin | Menorca, Balearic Islands | |
| Certification | PDO (1985) | None |
| Milk Type | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) | Cow |
| Milk Treatment | Raw or any authorized preservation technology | |
| Rind | Characteristic orangish | |
| Texture | Firm | |
| Flavor | Salty and spicy | |
| Aroma | Lactic, buttery | |
| Colors | Ivory-yellow to orangey or brownish gray | |
| Forms | Parallelepiped shape | |
| Age | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months | |
| Rennet Type | Vegetable (Cynara cardunculus) |
