Provola dei Nebrodi Cheese vs Provolone Cheese

Provola dei Nebrodi Cheese is a soft and compact cow, goat, and sheep-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Provola dei Nebrodi Cheese?

Provola dei Nebrodi is a DOP stretched-curd cheese from the Nebrodi mountains of Sicily, made with raw cow's milk and lamb or kid rennet. It is the only Sicilian provola that is aged, and wheels reach four or five kilograms (about 9 to 11 pounds).

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 Provola dei Nebrodi Cheese and Provolone Cheese?

• Milk type: Provola dei Nebrodi Cheese (Cow's whole milk, sometimes with sheep's and/or goat's milk), Provolone Cheese (cow's milk)
• Texture: Provola dei Nebrodi Cheese (Soft and compact), Provolone Cheese (semi-hard, artisan)
• Aging: Provola dei Nebrodi Cheese (1 to 4 months), Provolone Cheese (at least 4 months for piccante)
• Taste: Provola dei Nebrodi Cheese (Sweet and slightly sour when fresh, savory and strong when aged), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Provola dei Nebrodi Cheese Taste Like Provolone Cheese?

Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged, while Provolone Cheese brings tangy character. Aging plays into this as well. Provola dei Nebrodi Cheese at 1 to 4 months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Provola dei Nebrodi Cheese for Provolone Cheese?

Provola dei Nebrodi Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and compact bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged while Provolone Cheese brings tangy notes.

Which Is Better, Provola dei Nebrodi Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and compact cheese, go with Provola dei Nebrodi Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Provola dei Nebrodi Cheese suits recipes that want sweet and slightly sour when fresh, savory and strong when aged notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Provola dei Nebrodi Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk; Provolone Cheese uses cow. Aging also differs: Provola dei Nebrodi Cheese is typically aged 1 to 4 months, Provolone Cheese at least 4 months for piccante.

Is Provola dei Nebrodi Cheese similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Provola dei Nebrodi Cheese for Provolone Cheese?

You can, but expect a shift in richness and milk character.

Does Provola dei Nebrodi Cheese taste like Provolone Cheese?

Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged, while Provolone Cheese is tangy.

What is Provola dei Nebrodi Cheese made of?

Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk (raw), using farmhouse kid’s or lamb’s rennet pas rennet. It's typically aged 1 to 4 months. 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, Provola dei Nebrodi Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provola dei Nebrodi Cheese is soft and compact, while Provolone Cheese is semi-hard, artisan.