Paški Sir Cheese vs Provolone Cheese

Paški Sir Cheese is a slightly elastic, granular sheep-milk cheese from Croatia, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

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 Paški Sir Cheese and Provolone Cheese?

• Origin: Paški Sir Cheese (Croatia), Provolone Cheese (Italy)
• Milk type: Paški Sir Cheese (Sheep’s milk), Provolone Cheese (cow's milk)
• Texture: Paški Sir Cheese (Slightly elastic, granular), Provolone Cheese (semi-hard, artisan)
• Aging: Paški Sir Cheese (Minimum of two months, up to five months), Provolone Cheese (at least 4 months for piccante)
• Taste: Paški Sir Cheese (salty, savory, tangy), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Paški Sir Cheese Taste Like Provolone Cheese?

Paški Sir Cheese reads as salty, savory, tangy, while Provolone Cheese brings tangy character. On the nose, Paški Sir Cheese offers pleasant, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Paški Sir Cheese at minimum of two months, up to five months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Paški Sir Cheese for Provolone Cheese?

Paški Sir Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect slightly elastic, granular bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Paški Sir Cheese reads as salty, savory, tangy while Provolone Cheese brings tangy notes.

Which Is Better, Paški Sir Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a slightly elastic, granular cheese, go with Paški Sir Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Paški Sir Cheese suits recipes that want salty, savory, tangy notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Paški Sir Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Paški Sir Cheese originates in Croatia, while Provolone Cheese comes from Italy. Paški Sir Cheese is made from sheep milk; Provolone Cheese uses cow. Aging also differs: Paški Sir Cheese is typically aged minimum of two months, up to five months, Provolone Cheese at least 4 months for piccante.

Is Paški Sir Cheese similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Paški Sir Cheese for Provolone Cheese?

You can, but expect a shift in richness and milk character.

Does Paški Sir Cheese taste like Provolone Cheese?

Paški Sir Cheese reads as salty, savory, tangy, while Provolone Cheese is tangy. Aromas also diverge. Paški Sir Cheese leans pleasant, and Provolone Cheese is closer to pleasant.

What is Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

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, Paški Sir Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Paški Sir Cheese is slightly elastic, granular, while Provolone Cheese is semi-hard, artisan.