Penamellera Cheese vs Provolone Cheese
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
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 Penamellera Cheese and Provolone Cheese?
- Origin: Penamellera Cheese (Spain), Provolone Cheese (Italy)
- Milk type: Penamellera Cheese (cow's, goat's and sheep's milk), Provolone Cheese (cow's milk)
- Aging: Penamellera Cheese (10 to 15 days), Provolone Cheese (at least 4 months for piccante)
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Provolone Cheese (tangy)
Side-by-Side Comparison
| Penamellera Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Spain | Italy |
| Specific Origin | Asturias, Spain | Campania, Italy |
| Milk Type | Cow's, goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard, artisan | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | 10 to 15 days | At least 4 months for piccante |
| Taste | Acidic, bitter, herbaceous | Tangy |
Taste Comparison: Does Penamellera Cheese Taste Like Provolone Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Provolone Cheese brings tangy character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Penamellera Cheese for Provolone Cheese?
Penamellera Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Provolone Cheese brings tangy notes.
Which Is Better, Penamellera Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Provolone Cheese fits dishes calling for tangy.
Which is your favorite?
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Frequently Asked Questions
Is Penamellera Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Penamellera Cheese originates in Spain, while Provolone Cheese comes from Italy. Penamellera Cheese is made from cow, goat, and sheep milk; Provolone Cheese uses cow. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Provolone Cheese at least 4 months for piccante.
Is Penamellera Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Penamellera Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Penamellera Cheese taste like Provolone Cheese?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Provolone Cheese is tangy. Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Provolone Cheese is closer to pleasant.
What is Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
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, Penamellera Cheese or Provolone Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.