Montasio Cheese vs Provola dei Nebrodi Cheese
Montasio Cheese
Provola dei Nebrodi Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Provola dei Nebrodi Cheese is soft and compact and made from cow, goat, and sheep milk, originating in Italy.
What Is Montasio Cheese?
Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.
What Is Provola dei Nebrodi Cheese?
Provola dei Nebrodi is a traditional Sicilian cheese made from cow's milk in the Nebrodi mountains. It is a stretched-curd cheese with a smooth, creamy texture and a delicate, buttery flavor. Often smoked over natural woods, Provola dei Nebrodi develops a subtle smoky undertone that complements its milky taste.
What's the Difference Between Montasio Cheese and Provola dei Nebrodi Cheese?
- Milk type: Montasio Cheese (cow's milk), Provola dei Nebrodi Cheese (Cow's whole milk, sometimes with sheep's and/or goat's milk)
- Milk treatment: Montasio Cheese (unpasteurized), Provola dei Nebrodi Cheese (Raw)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Provola dei Nebrodi Cheese (Soft and compact)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Provola dei Nebrodi Cheese (1 to 4 months)
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Provola dei Nebrodi Cheese (Sweet and slightly sour when fresh, savory and strong when aged)
Side-by-Side Comparison
| Montasio Cheese | Provola dei Nebrodi Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Northeastern Sicily, Area Of Floresta |
| Milk Type | Cow's milk | Cow's whole milk, sometimes with sheep's and/or goat's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Elastic to crumbly and hard | Soft and compact |
| Rind | — | Thin, straw-yellow to yellow-amber |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | 1 to 4 months |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Sweet and slightly sour when fresh, savory and strong when aged |
Taste Comparison: Does Montasio Cheese Taste Like Provola dei Nebrodi Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged character. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Provola dei Nebrodi Cheese leans toward warm milk, butter, fruit notes when fresh; savory and stronger when aged. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Provola dei Nebrodi Cheese at 1 to 4 months.
Can You Substitute Montasio Cheese for Provola dei Nebrodi Cheese?
Montasio Cheese can stand in for Provola dei Nebrodi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for soft and compact. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged notes.
Which Is Better, Montasio Cheese or Provola dei Nebrodi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a soft and compact profile, Provola dei Nebrodi Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Provola dei Nebrodi Cheese fits dishes calling for sweet and slightly sour when fresh, savory and strong when aged.
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Frequently Asked Questions
Is Montasio Cheese the same as Provola dei Nebrodi Cheese?
No, they're distinct cheeses. Montasio Cheese is made from cow milk; Provola dei Nebrodi Cheese uses cow, goat, and sheep. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Provola dei Nebrodi Cheese 1 to 4 months.
Is Montasio Cheese similar to Provola dei Nebrodi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Provola dei Nebrodi Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Cheese taste like Provola dei Nebrodi Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Provola dei Nebrodi Cheese is sweet and slightly sour when fresh, savory and strong when aged.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
What is Provola dei Nebrodi Cheese made of?
Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk (raw), using farmhouse kid’s or lamb’s rennet pas rennet. It's typically aged 1 to 4 months. It originates in Italy.
Which should I choose, Montasio Cheese or Provola dei Nebrodi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Provola dei Nebrodi Cheese is soft and compact.