Piave Cheese vs Provolone Cheese

Piave Cheese is a dense and crystalline cow-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Piave Cheese?

Piave is a hard, cooked curd cow's milk cheese from the province of Belluno in the far north of Veneto, named after the Piave river. It carries DOP protection and comes at five ages, from a 20 day Fresco to a Riserva aged past 18 months that grates like young Parmesan.

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 Piave Cheese and Provolone Cheese?

• Texture: Piave Cheese (Dense and crystalline), Provolone Cheese (semi-hard, artisan)
• Aging: Piave Cheese (Twenty to sixty days (Fresco) to over eighteen months (Vecchio Riserva)), Provolone Cheese (at least 4 months for piccante)
• Taste: Piave Cheese (Nutty, sweet), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Piave Cheese Taste Like Provolone Cheese?

Piave Cheese reads as nutty, sweet, while Provolone Cheese brings tangy character. Aging plays into this as well. Piave Cheese at twenty to sixty days (fresco) to over eighteen months (vecchio riserva) develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Piave Cheese for Provolone Cheese?

In most recipes, Piave Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dense and crystalline bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Piave Cheese reads as nutty, sweet while Provolone Cheese brings tangy notes.

Which Is Better, Piave Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a dense and crystalline cheese, go with Piave Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Piave Cheese suits recipes that want nutty, sweet notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Piave Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Aging also differs: Piave Cheese is typically aged twenty to sixty days (fresco) to over eighteen months (vecchio riserva), Provolone Cheese at least 4 months for piccante.

Is Piave Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Piave Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Piave Cheese taste like Provolone Cheese?

Piave Cheese reads as nutty, sweet, while Provolone Cheese is tangy.

What is Piave Cheese made of?

Piave Cheese is made from cow milk (pasteurized). It's typically aged twenty to sixty days (fresco) to over eighteen months (vecchio riserva). It originates in Italy.

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, Piave Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Piave Cheese is dense and crystalline, while Provolone Cheese is semi-hard, artisan.