Pecorino del Monte Poro Cheese vs Provolone Cheese
Pecorino del Monte Poro Cheese is a compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato sheep-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Pecorino del Monte Poro Cheese?
Pecorino del Monte Poro is a type of cheese from Italy, specifically from the Monte Poro district in the Vibo Valentia province. It is made from raw whole sheep's milk and comes in three types based on the maturing period: fresco (fresh), semistagionato (semi-mature), and stagionato (mature). The cheese has a hard and coarse rind, with colors ranging from golden yellow to light or medium brown. Its flavor is rich and nutty, becoming more intense with age, and it has an aroma reminiscent of wildflowers and Mediterranean scrub. The cheese is produced using traditional methods, including the use of rennet from lambs or kids. Pecorino del Monte Poro is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are linked to its geographical area. The cheese has been recognized for its quality and has won awards, including the Gambero Rosso 'outstanding' award in
What Is Provolone Cheese?
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
What's the Difference Between Pecorino del Monte Poro Cheese and Provolone Cheese?
- Milk type: Pecorino del Monte Poro Cheese (Sheep's milk), Provolone Cheese (cow's milk)
- Texture: Pecorino del Monte Poro Cheese (Compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato), Provolone Cheese (semi-hard, artisan)
- Taste: Pecorino del Monte Poro Cheese (Rich and nutty, more intense with age), Provolone Cheese (tangy)
Side-by-Side Comparison
| Pecorino del Monte Poro Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Monte Poro District, Vibo Valentia Province | — |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato | Semi-hard, artisan |
| Rind | Hard and coarse | — |
| Aging | Fresco (20-60 days), Semistagionato (61 days to 6 months), Stagionato (6-24 months) | — |
| Taste | Rich and nutty, more intense with age | Tangy |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Pecorino del Monte Poro Cheese | Provolone Cheese | |
|---|---|---|
| Best Pairings | — | Pastrami, Salami |
| Other Good Pairings | — | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
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Where to buy Pecorino del Monte Poro Cheese and Provolone Cheese
Pecorino del Monte Poro Cheese
Provolone Cheese
Taste Comparison: Does Pecorino del Monte Poro Cheese Taste Like Provolone Cheese?
Pecorino del Monte Poro Cheese reads as rich and nutty, more intense with age, while Provolone Cheese brings tangy character. On the nose, Pecorino del Monte Poro Cheese offers reminiscent of wildflowers, mediterranean scrub, and hay, contrasted with Provolone Cheese's pleasant.
Can You Substitute Pecorino del Monte Poro Cheese for Provolone Cheese?
Pecorino del Monte Poro Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Pecorino del Monte Poro Cheese reads as rich and nutty, more intense with age while Provolone Cheese brings tangy notes.
Which Is Better, Pecorino del Monte Poro Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato cheese, go with Pecorino del Monte Poro Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Pecorino del Monte Poro Cheese suits recipes that want rich and nutty, more intense with age notes, while Provolone Cheese fits dishes calling for tangy.
Frequently Asked Questions
Is Pecorino del Monte Poro Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Pecorino del Monte Poro Cheese is made from sheep milk; Provolone Cheese uses cow.
Is Pecorino del Monte Poro Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino del Monte Poro Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino del Monte Poro Cheese taste like Provolone Cheese?
Pecorino del Monte Poro Cheese reads as rich and nutty, more intense with age, while Provolone Cheese is tangy. Aromas also diverge. Pecorino del Monte Poro Cheese leans reminiscent of wildflowers, mediterranean scrub, and hay, and Provolone Cheese is closer to pleasant.
What is Pecorino del Monte Poro Cheese made of?
Pecorino del Monte Poro Cheese is made from sheep milk (raw), using from the lining of the fourth stomach of lambs and/or kids rennet. It's typically aged fresco (20-60 days), semistagionato (61 days to 6 months), stagionato (6-24 months).
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It originates in Italy.
Which should I choose, Pecorino del Monte Poro Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino del Monte Poro Cheese is compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato, while Provolone Cheese is semi-hard, artisan.
See full profiles: Pecorino del Monte Poro Cheese and Provolone Cheese.