Monte Veronese Cheese vs Provolone Cheese

Monte Veronese Cheese is a soft (young), compact (aged) cow-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Monte Veronese Cheese?

Monte Veronese is a cow's milk cheese from the Lessini Mountains in the northern province of Verona. It is made in two versions: a fresh one from whole milk, and a harder aged one called d'allevo, made from semi-skimmed milk.

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 Monte Veronese Cheese and Provolone Cheese?

• Texture: Monte Veronese Cheese (Soft (young), Compact (aged)), Provolone Cheese (semi-hard, artisan)
• Aging: Monte Veronese Cheese (Young for whole milk, 6 months to over 2 years for d’allevo), Provolone Cheese (at least 4 months for piccante)
• Taste: Monte Veronese Cheese (Sweet (young), Intense and tangy (aged)), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Monte Veronese Cheese Taste Like Provolone Cheese?

Monte Veronese Cheese reads as sweet (young), intense and tangy (aged), while Provolone Cheese brings tangy character. On the nose, Monte Veronese Cheese offers fragrant with age, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Monte Veronese Cheese at young for whole milk, 6 months to over 2 years for d’allevo develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Monte Veronese Cheese for Provolone Cheese?

In most recipes, Monte Veronese Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft (young), compact (aged) bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Monte Veronese Cheese reads as sweet (young), intense and tangy (aged) while Provolone Cheese brings tangy notes.

Which Is Better, Monte Veronese Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft (young), compact (aged) cheese, go with Monte Veronese Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Monte Veronese Cheese suits recipes that want sweet (young), intense and tangy (aged) notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Monte Veronese Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Aging also differs: Monte Veronese Cheese is typically aged young for whole milk, 6 months to over 2 years for d’allevo, Provolone Cheese at least 4 months for piccante.

Is Monte Veronese Cheese similar to Provolone Cheese?

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

Can I substitute Monte Veronese Cheese for Provolone Cheese?

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

Does Monte Veronese Cheese taste like Provolone Cheese?

Monte Veronese Cheese reads as sweet (young), intense and tangy (aged), while Provolone Cheese is tangy. Aromas also diverge. Monte Veronese Cheese leans fragrant with age, and Provolone Cheese is closer to pleasant.

What is Monte Veronese Cheese made of?

Monte Veronese Cheese is made from cow milk (unpasteurized). It's typically aged young for whole milk, 6 months to over 2 years for d’allevo. 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, Monte Veronese Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monte Veronese Cheese is soft (young), compact (aged), while Provolone Cheese is semi-hard, artisan.