Provolone del Monaco Cheese vs Romano Cheese

Provolone del Monaco Cheese is a semi-hard cow-milk cheese from Italy, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.

What Is Provolone del Monaco Cheese?

Provolone del Monaco is an Italian cheese made from the milk of the Agerolese cow in the hills behind Naples. It is named for the heavy cloaks its makers wore when they landed at the port of Naples, and it has held PDO status since 2010.

What Is Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

What's the Difference Between Provolone del Monaco Cheese and Romano Cheese?

• Milk type: Provolone del Monaco Cheese (Cow's milk), Romano Cheese (Cow's, goat's or sheep's milk)
• Milk treatment: Provolone del Monaco Cheese (Raw), Romano Cheese (pasteurized or unpasteurized)
• Texture: Provolone del Monaco Cheese (Semi-hard), Romano Cheese (Hard)
• Rind: Provolone del Monaco Cheese (Thin and smooth pale-yellow), Romano Cheese (natural)
• Taste: Provolone del Monaco Cheese (Sweet and buttery aroma with a pleasant spicy taste), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

Taste Comparison: Does Provolone del Monaco Cheese Taste Like Romano Cheese?

Provolone del Monaco Cheese reads as sweet and buttery aroma with a pleasant spicy taste, while Romano Cheese brings mild, sharp, tangy character. On the nose, Provolone del Monaco Cheese offers sweet and buttery, contrasted with Romano Cheese's strong.

Can You Substitute Provolone del Monaco Cheese for Romano Cheese?

Provolone del Monaco Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for hard. Flavor-wise, Provolone del Monaco Cheese reads as sweet and buttery aroma with a pleasant spicy taste while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Provolone del Monaco Cheese or Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Provolone del Monaco Cheese. For a hard profile, Romano Cheese is the better fit. Flavor-wise, Provolone del Monaco Cheese suits recipes that want sweet and buttery aroma with a pleasant spicy taste notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Provolone del Monaco Cheese the same as Romano Cheese?

No, they're distinct cheeses. Provolone del Monaco Cheese is made from cow milk; Romano Cheese uses cow, goat, or sheep.

Is Provolone del Monaco Cheese similar to Romano Cheese?

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

Can I substitute Provolone del Monaco Cheese for Romano Cheese?

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

Does Provolone del Monaco Cheese taste like Romano Cheese?

Provolone del Monaco Cheese reads as sweet and buttery aroma with a pleasant spicy taste, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Provolone del Monaco Cheese leans sweet and buttery, and Romano Cheese is closer to strong.

What is Provolone del Monaco Cheese made of?

Provolone del Monaco Cheese is made from cow milk (raw), using kid rennet paste or calf liquid rennet or a combination of both rennet. It's typically aged at least 6 months. It originates in Italy.

What is Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Provolone del Monaco Cheese or Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provolone del Monaco Cheese is semi-hard, while Romano Cheese is hard.