Parmesan Cheese vs Provolone Valpadana Cheese

Parmesan Cheese is a hard cow-milk cheese from Italy, while Provolone Valpadana Cheese is semi-hard and made from cow milk, originating in Italy.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What Is Provolone Valpadana Cheese?

Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.

What's the Difference Between Parmesan Cheese and Provolone Valpadana Cheese?

• Milk treatment: Parmesan Cheese (unpasteurized), Provolone Valpadana Cheese (Pasteurized or thermized)
• Texture: Parmesan Cheese (Hard), Provolone Valpadana Cheese (Semi-hard)
• Rind: Parmesan Cheese (natural), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
• Aging: Parmesan Cheese (minimum 12 months, average 2 years), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
• Taste: Parmesan Cheese (salty, savory), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)

Side-by-Side Comparison

Taste Comparison: Does Parmesan Cheese Taste Like Provolone Valpadana Cheese?

Parmesan Cheese reads as salty, savory, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses character. On the nose, Parmesan Cheese offers nutty, strong, contrasted with Provolone Valpadana Cheese's rich. More specifically, Parmesan Cheese shows sharp, salty, savory, strong umami, while Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. Aging plays into this as well. Parmesan Cheese at minimum 12 months, average 2 years develops a different profile than Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.

Can You Substitute Parmesan Cheese for Provolone Valpadana Cheese?

In most recipes, Parmesan Cheese and Provolone Valpadana Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for semi-hard. Flavor-wise, Parmesan Cheese reads as salty, savory while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.

Which Is Better, Parmesan Cheese or Provolone Valpadana Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Parmesan Cheese. For a semi-hard profile, Provolone Valpadana Cheese is the better fit. Flavor-wise, Parmesan Cheese suits recipes that want salty, savory notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.

Frequently Asked Questions

Is Parmesan Cheese the same as Provolone Valpadana Cheese?

No, they're distinct cheeses. Aging also differs: Parmesan Cheese is typically aged minimum 12 months, average 2 years, Provolone Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.

Is Parmesan Cheese similar to Provolone Valpadana Cheese?

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

Can I substitute Parmesan Cheese for Provolone Valpadana Cheese?

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

Does Parmesan Cheese taste like Provolone Valpadana Cheese?

Parmesan Cheese reads as salty, savory, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses. Aromas also diverge. Parmesan Cheese leans nutty, strong, and Provolone Valpadana Cheese is closer to rich.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

What is Provolone Valpadana Cheese made of?

Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.

Which should I choose, Parmesan Cheese or Provolone Valpadana Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmesan Cheese is hard, while Provolone Valpadana Cheese is semi-hard.