Pasta Filata Cheese vs Provolone Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
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 Pasta Filata Cheese and Provolone Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Provolone Cheese (cow's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Provolone Cheese (semi-hard, artisan)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Provolone Cheese (at least 4 months for piccante)
Side-by-Side Comparison
| Pasta Filata Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Italy | Campania, Italy |
| Milk Type | Cow, water buffalo | Cow's milk |
| Texture | Soft, elastic and stringy, fibrous | Semi-hard, artisan |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | At least 4 months for piccante |
| Taste | — | Tangy |
Taste Comparison: Does Pasta Filata Cheese Taste Like Provolone Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Pasta Filata Cheese for Provolone Cheese?
Pasta Filata Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, elastic and stringy, fibrous bite and body where the recipe calls for semi-hard, artisan.
Which Is Better, Pasta Filata Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, elastic and stringy, fibrous cheese, go with Pasta Filata Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Provolone Cheese uses cow. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Provolone Cheese at least 4 months for piccante.
Is Pasta Filata Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Provolone Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
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, Pasta Filata Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Provolone Cheese is semi-hard, artisan.