Manouri Cheese vs Provolone Cheese

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

What Is Manouri Cheese?

Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.

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 Manouri Cheese and Provolone Cheese?

• Origin: Manouri Cheese (Greece), Provolone Cheese (Italy)
• Milk type: Manouri Cheese (goat's or sheep's milk), Provolone Cheese (cow's milk)
• Texture: Manouri Cheese (Smooth, dense), Provolone Cheese (semi-hard, artisan)
• Aging: Manouri Cheese (Typically eaten young, can be aged for grating), Provolone Cheese (at least 4 months for piccante)
• Taste: Manouri Cheese (Rich, milky, tangy, slightly citrusy), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Manouri Cheese Taste Like Provolone Cheese?

Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Provolone Cheese brings tangy character. On the nose, Manouri Cheese offers clean, nutty, subtle, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Manouri Cheese at typically eaten young, can be aged for grating develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Manouri Cheese for Provolone Cheese?

Manouri Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Manouri Cheese reads as rich, milky, tangy, slightly citrusy while Provolone Cheese brings tangy notes.

Which Is Better, Manouri Cheese or Provolone Cheese?

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

Frequently Asked Questions

Is Manouri Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Manouri Cheese originates in Greece, while Provolone Cheese comes from Italy. Manouri Cheese is made from goat or sheep milk; Provolone Cheese uses cow. Aging also differs: Manouri Cheese is typically aged typically eaten young, can be aged for grating, Provolone Cheese at least 4 months for piccante.

Is Manouri Cheese similar to Provolone Cheese?

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

Can I substitute Manouri Cheese for Provolone Cheese?

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

Does Manouri Cheese taste like Provolone Cheese?

Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Provolone Cheese is tangy. Aromas also diverge. Manouri Cheese leans clean, nutty, subtle, and Provolone Cheese is closer to pleasant.

What is Manouri Cheese made of?

Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. 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, Manouri Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Manouri Cheese is smooth, dense, while Provolone Cheese is semi-hard, artisan.