Myzithra Cheese vs Provolone Cheese
Myzithra Cheese is a soft, whey goat or sheep-milk cheese from Greece, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Myzithra Cheese?
Mizithra is a Greek whey cheese made from sheep's or goat's milk and whey, produced mainly on Crete. It is sold fresh and soft like ricotta, or salted and dried into the grating cheese Greeks sprinkle over hot pasta.
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 Myzithra Cheese and Provolone Cheese?
- Origin: Myzithra Cheese (Greece), Provolone Cheese (Italy)
- Milk type: Myzithra Cheese (goat's or sheep's milk), Provolone Cheese (cow's milk)
- Texture: Myzithra Cheese (soft, whey), Provolone Cheese (semi-hard, artisan)
- Aging: Myzithra Cheese (a few days for the fresh form), Provolone Cheese (at least 4 months for piccante)
- Taste: Myzithra Cheese (mild), Provolone Cheese (tangy)
Side-by-Side Comparison
| Myzithra Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Crete, Greece | Campania, Italy |
| Milk Type | Goat's or sheep's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Soft, whey | Semi-hard, artisan |
| Aging | A few days for the fresh form | At least 4 months for piccante |
| Taste | Mild | Tangy |
Taste Comparison: Does Myzithra Cheese Taste Like Provolone Cheese?
Myzithra Cheese reads as mild, while Provolone Cheese brings tangy character. Aging plays into this as well. Myzithra Cheese at a few days for the fresh form develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Myzithra Cheese for Provolone Cheese?
Myzithra Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, whey bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Myzithra Cheese reads as mild while Provolone Cheese brings tangy notes.
Which Is Better, Myzithra Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, whey cheese, go with Myzithra Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Myzithra Cheese suits recipes that want mild notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Myzithra Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Myzithra Cheese originates in Greece, while Provolone Cheese comes from Italy. Myzithra Cheese is made from goat or sheep milk; Provolone Cheese uses cow. Aging also differs: Myzithra Cheese is typically aged a few days for the fresh form, Provolone Cheese at least 4 months for piccante.
Is Myzithra Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Myzithra Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Myzithra Cheese taste like Provolone Cheese?
Myzithra Cheese reads as mild, while Provolone Cheese is tangy.
What is Myzithra Cheese made of?
Myzithra Cheese is made from goat or sheep milk (raw). It's typically aged a few days for the fresh form. 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, Myzithra Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Myzithra Cheese is soft, whey, while Provolone Cheese is semi-hard, artisan.