Pecorino Crotonese Cheese vs Provolone Cheese
Pecorino Crotonese Cheese is a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm sheep-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
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 Pecorino Crotonese Cheese and Provolone Cheese?
- Milk type: Pecorino Crotonese Cheese (Whole sheep's milk), Provolone Cheese (cow's milk)
- Texture: Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm), Provolone Cheese (semi-hard, artisan)
- Aging: Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened)), Provolone Cheese (at least 4 months for piccante)
- Taste: Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened)), Provolone Cheese (tangy)
Side-by-Side Comparison
| Pecorino Crotonese Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Provinces Of Crotone, Catanzaro, And Cosenza | Campania, Italy |
| Milk Type | Whole sheep's milk | Cow's milk |
| Milk Treatment | Raw, thermised, or pasteurised | — |
| Texture | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm | Semi-hard, artisan |
| Rind | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs | — |
| Aging | Fresh, semi-hard, ripened (more than six months for ripened) | At least 4 months for piccante |
| Taste | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) | Tangy |
Taste Comparison: Does Pecorino Crotonese Cheese Taste Like Provolone Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Provolone Cheese brings tangy character. On the nose, Pecorino Crotonese Cheese offers light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened) develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Pecorino Crotonese Cheese for Provolone Cheese?
Pecorino Crotonese Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) while Provolone Cheese brings tangy notes.
Which Is Better, Pecorino Crotonese Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm cheese, go with Pecorino Crotonese Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Pecorino Crotonese Cheese suits recipes that want distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Pecorino Crotonese Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Pecorino Crotonese Cheese is made from sheep milk; Provolone Cheese uses cow. Aging also differs: Pecorino Crotonese Cheese is typically aged fresh, semi-hard, ripened (more than six months for ripened), Provolone Cheese at least 4 months for piccante.
Is Pecorino Crotonese Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Crotonese Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Crotonese Cheese taste like Provolone Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Provolone Cheese is tangy. Aromas also diverge. Pecorino Crotonese Cheese leans light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke, and Provolone Cheese is closer to pleasant.
What is Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
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, Pecorino Crotonese Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm, while Provolone Cheese is semi-hard, artisan.