Montasio Cheese vs Provolone Cheese

Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Montasio Cheese?

Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.

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 Montasio Cheese and Provolone Cheese?

• Texture: Montasio Cheese (Elastic to crumbly and hard), Provolone Cheese (semi-hard, artisan)
• Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Provolone Cheese (at least 4 months for piccante)
• Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Montasio Cheese Taste Like Provolone Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Provolone Cheese brings tangy character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Provolone Cheese's pleasant. 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 Provolone Cheese at at least 4 months for piccante.

Can You Substitute Montasio Cheese for Provolone Cheese?

In most recipes, Montasio Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect elastic to crumbly and hard bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Provolone Cheese brings tangy notes.

Which Is Better, Montasio Cheese or Provolone 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 semi-hard, artisan profile, Provolone 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 Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Montasio Cheese the same as Provolone Cheese?

No, they're distinct cheeses. 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, Provolone Cheese at least 4 months for piccante.

Is Montasio Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Montasio Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Montasio Cheese taste like Provolone Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Provolone Cheese is tangy. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Provolone Cheese is closer to pleasant.

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 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, Montasio Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Provolone Cheese is semi-hard, artisan.