Metsovone Cheese vs Provolone Cheese

Metsovone Cheese is a semihard to hard 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 Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

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 Metsovone Cheese and Provolone Cheese?

• Origin: Metsovone Cheese (Greece), Provolone Cheese (Italy)
• Milk type: Metsovone Cheese (Cow's milk, Ewe's or Goat's milk), Provolone Cheese (cow's milk)
• Texture: Metsovone Cheese (Semihard to hard), Provolone Cheese (semi-hard, artisan)
• Aging: Metsovone Cheese (3 months), Provolone Cheese (at least 4 months for piccante)
• Taste: Metsovone Cheese (Slightly salty and piquant), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Metsovone Cheese Taste Like Provolone Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Provolone Cheese brings tangy character. On the nose, Metsovone Cheese offers natural smoke, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Metsovone Cheese at 3 months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Metsovone Cheese for Provolone Cheese?

Metsovone Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard to hard bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Metsovone Cheese reads as slightly salty and piquant while Provolone Cheese brings tangy notes.

Which Is Better, Metsovone Cheese or Provolone Cheese?

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

Frequently Asked Questions

Is Metsovone Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Metsovone Cheese originates in Greece, while Provolone Cheese comes from Italy. Metsovone Cheese is made from cow, goat, or sheep milk; Provolone Cheese uses cow. Aging also differs: Metsovone Cheese is typically aged 3 months, Provolone Cheese at least 4 months for piccante.

Is Metsovone Cheese similar to Provolone Cheese?

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

Can I substitute Metsovone Cheese for Provolone Cheese?

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

Does Metsovone Cheese taste like Provolone Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Provolone Cheese is tangy. Aromas also diverge. Metsovone Cheese leans natural smoke, and Provolone Cheese is closer to pleasant.

What is Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). 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, Metsovone Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Metsovone Cheese is semihard to hard, while Provolone Cheese is semi-hard, artisan.