Monterey Jack Cheese vs Provolone Cheese

Monterey Jack Cheese is a mild to firm cow-milk cheese from United States, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Monterey Jack Cheese?

Monterey Jack is a white, semi-hard cow's milk cheese from Monterey, California, with a mild and slightly sweet flavor. It melts cleanly, which is why it shows up in quesadillas, burritos, grilled cheese, and cheeseburgers.

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 Monterey Jack Cheese and Provolone Cheese?

• Origin: Monterey Jack Cheese (United States), Provolone Cheese (Italy)
• Texture: Monterey Jack Cheese (Mild to firm), Provolone Cheese (semi-hard, artisan)
• Aging: Monterey Jack Cheese (Six weeks to ten months), Provolone Cheese (at least 4 months for piccante)
• Taste: Monterey Jack Cheese (Mild to full-flavored), Provolone Cheese (tangy)

Side-by-Side Comparison

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

Taste Comparison: Does Monterey Jack Cheese Taste Like Provolone Cheese?

Monterey Jack Cheese reads as mild to full-flavored, while Provolone Cheese brings tangy character. On the nose, Monterey Jack Cheese offers aromatic, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Monterey Jack Cheese at six weeks to ten months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Monterey Jack Cheese for Provolone Cheese?

In most recipes, Monterey Jack Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect mild to firm bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Monterey Jack Cheese reads as mild to full-flavored while Provolone Cheese brings tangy notes.

Which Is Better, Monterey Jack Cheese or Provolone Cheese?

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

Frequently Asked Questions

Is Monterey Jack Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Monterey Jack Cheese originates in United States, while Provolone Cheese comes from Italy. Aging also differs: Monterey Jack Cheese is typically aged six weeks to ten months, Provolone Cheese at least 4 months for piccante.

Is Monterey Jack Cheese similar to Provolone Cheese?

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

Can I substitute Monterey Jack Cheese for Provolone Cheese?

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

Does Monterey Jack Cheese taste like Provolone Cheese?

Monterey Jack Cheese reads as mild to full-flavored, while Provolone Cheese is tangy. Aromas also diverge. Monterey Jack Cheese leans aromatic, and Provolone Cheese is closer to pleasant.

What is Monterey Jack Cheese made of?

Monterey Jack Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged six weeks to ten months. It originates in United States.

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, Monterey Jack Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monterey Jack Cheese is mild to firm, while Provolone Cheese is semi-hard, artisan.