Provolone Cheese vs Quartirolo Lombardo Cheese

Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Quartirolo Lombardo Cheese is white and firm, granular, softens with ripening 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 Quartirolo Lombardo Cheese?

Quartirolo Lombardo is a PDO cow's milk cheese from Lombardy in northern Italy, made since the 10th century. It is known for its rectangular block shape, its crumbly white paste, and a slightly sour flavor that grows more aromatic with age.

What's the Difference Between Provolone Cheese and Quartirolo Lombardo Cheese?

• Texture: Provolone Cheese (semi-hard, artisan), Quartirolo Lombardo Cheese (White and firm, granular, softens with ripening)
• Aging: Provolone Cheese (at least 4 months for piccante), Quartirolo Lombardo Cheese (Fresh: ≥5 days, Aged: >30 days)
• Taste: Provolone Cheese (tangy), Quartirolo Lombardo Cheese (Slightly sour, aromatic)

Side-by-Side Comparison

Taste Comparison: Does Provolone Cheese Taste Like Quartirolo Lombardo Cheese?

Provolone Cheese reads as tangy, while Quartirolo Lombardo Cheese brings slightly sour, aromatic character. On the nose, Provolone Cheese offers pleasant, contrasted with Quartirolo Lombardo Cheese's aromatic. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Quartirolo Lombardo Cheese at fresh: ≥5 days, aged: >30 days.

Can You Substitute Provolone Cheese for Quartirolo Lombardo Cheese?

In most recipes, Provolone Cheese and Quartirolo Lombardo 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 white and firm, granular, softens with ripening. Flavor-wise, Provolone Cheese reads as tangy while Quartirolo Lombardo Cheese brings slightly sour, aromatic notes.

Which Is Better, Provolone Cheese or Quartirolo Lombardo 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 white and firm, granular, softens with ripening profile, Quartirolo Lombardo Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Quartirolo Lombardo Cheese fits dishes calling for slightly sour, aromatic.

Frequently Asked Questions

Is Provolone Cheese the same as Quartirolo Lombardo Cheese?

No, they're distinct cheeses. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Quartirolo Lombardo Cheese fresh: ≥5 days, aged: >30 days.

Is Provolone Cheese similar to Quartirolo Lombardo Cheese?

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

Can I substitute Provolone Cheese for Quartirolo Lombardo Cheese?

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

Does Provolone Cheese taste like Quartirolo Lombardo Cheese?

Provolone Cheese reads as tangy, while Quartirolo Lombardo Cheese is slightly sour, aromatic. Aromas also diverge. Provolone Cheese leans pleasant, and Quartirolo Lombardo Cheese is closer to aromatic.

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 Quartirolo Lombardo Cheese made of?

Quartirolo Lombardo Cheese is made from cow milk, using calf rennet. It's typically aged fresh: ≥5 days, aged: >30 days. It originates in Italy.

Which should I choose, Provolone Cheese or Quartirolo Lombardo Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Quartirolo Lombardo Cheese is white and firm, granular, softens with ripening.