Provolone Cheese vs Puzzone di Moena Cheese

Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic and made from cow milk, originating in Italy.

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 Is Puzzone di Moena Cheese?

Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.

What's the Difference Between Provolone Cheese and Puzzone di Moena Cheese?

• Texture: Provolone Cheese (semi-hard, artisan), Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic)
• Aging: Provolone Cheese (at least 4 months for piccante), Puzzone di Moena Cheese (Minimum 90 days, mature after 150 days)
• Taste: Provolone Cheese (tangy), Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste)

Side-by-Side Comparison

Taste Comparison: Does Provolone Cheese Taste Like Puzzone di Moena Cheese?

Provolone Cheese reads as tangy, while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste character. On the nose, Provolone Cheese offers pleasant, contrasted with Puzzone di Moena Cheese's strong and penetrating, with a slight hint of ammonia. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Puzzone di Moena Cheese at minimum 90 days, mature after 150 days.

Can You Substitute Provolone Cheese for Puzzone di Moena Cheese?

In most recipes, Provolone Cheese and Puzzone di Moena Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, artisan bite and body where the recipe calls for semi-cooked, medium-hard, elastic. Flavor-wise, Provolone Cheese reads as tangy while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes.

Which Is Better, Provolone Cheese or Puzzone di Moena Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, artisan cheese, go with Provolone Cheese. For a semi-cooked, medium-hard, elastic profile, Puzzone di Moena Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Puzzone di Moena Cheese fits dishes calling for strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

Frequently Asked Questions

Is Provolone Cheese the same as Puzzone di Moena Cheese?

No, they're distinct cheeses. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Puzzone di Moena Cheese minimum 90 days, mature after 150 days.

Is Provolone Cheese similar to Puzzone di Moena Cheese?

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

Can I substitute Provolone Cheese for Puzzone di Moena Cheese?

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

Does Provolone Cheese taste like Puzzone di Moena Cheese?

Provolone Cheese reads as tangy, while Puzzone di Moena Cheese is strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste. Aromas also diverge. Provolone Cheese leans pleasant, and Puzzone di Moena Cheese is closer to strong and penetrating, with a slight hint of ammonia.

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.

What is Puzzone di Moena Cheese made of?

Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.

Which should I choose, Provolone Cheese or Puzzone di Moena Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic.