Pecorino delle Balze Volterrane Cheese vs Provolone Cheese
Pecorino delle Balze Volterrane Cheese is a compact structure with negligible friability, possibly with some holes sheep-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Pecorino delle Balze Volterrane Cheese?
Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
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 delle Balze Volterrane Cheese and Provolone Cheese?
- Milk type: Pecorino delle Balze Volterrane Cheese (Sheep's milk), Provolone Cheese (cow's milk)
- Texture: Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes), Provolone Cheese (semi-hard, artisan)
- Taste: Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste), Provolone Cheese (tangy)
Side-by-Side Comparison
| Pecorino delle Balze Volterrane Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. | — |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Compact structure with negligible friability, possibly with some holes | Semi-hard, artisan |
| Rind | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash | — |
| Aging | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) | — |
| Taste | Initially mild with scents of milk and flowers, slightly spicy aftertaste | Tangy |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Pecorino delle Balze Volterrane 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 delle Balze Volterrane Cheese and Provolone Cheese
Pecorino delle Balze Volterrane Cheese
Provolone Cheese
Taste Comparison: Does Pecorino delle Balze Volterrane Cheese Taste Like Provolone Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while Provolone Cheese brings tangy character. On the nose, Pecorino delle Balze Volterrane Cheese offers persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers, contrasted with Provolone Cheese's pleasant.
Can You Substitute Pecorino delle Balze Volterrane Cheese for Provolone Cheese?
Pecorino delle Balze Volterrane Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect compact structure with negligible friability, possibly with some holes bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste while Provolone Cheese brings tangy notes.
Which Is Better, Pecorino delle Balze Volterrane Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact structure with negligible friability, possibly with some holes cheese, go with Pecorino delle Balze Volterrane Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Pecorino delle Balze Volterrane Cheese suits recipes that want initially mild with scents of milk and flowers, slightly spicy aftertaste notes, while Provolone Cheese fits dishes calling for tangy.
Frequently Asked Questions
Is Pecorino delle Balze Volterrane Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Pecorino delle Balze Volterrane Cheese is made from sheep milk; Provolone Cheese uses cow.
Is Pecorino delle Balze Volterrane Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino delle Balze Volterrane Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino delle Balze Volterrane Cheese taste like Provolone Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while Provolone Cheese is tangy. Aromas also diverge. Pecorino delle Balze Volterrane Cheese leans persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers, and Provolone Cheese is closer to pleasant.
What is Pecorino delle Balze Volterrane Cheese made of?
Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It originates in Italy.
Which should I choose, Pecorino delle Balze Volterrane Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes, while Provolone Cheese is semi-hard, artisan.
See full profiles: Pecorino delle Balze Volterrane Cheese and Provolone Cheese.