Provolone Cheese vs Soft Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep milk.
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 Soft Cheese?
Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.
What's the Difference Between Provolone Cheese and Soft Cheese?
- Milk type: Provolone Cheese (cow's milk), Soft Cheese (cow, goat, sheep)
- Texture: Provolone Cheese (semi-hard, artisan), Soft Cheese (spreadable, smooth to runny)
- Aging: Provolone Cheese (at least 4 months for piccante), Soft Cheese (unmatured to about 1 month)
- Taste: Provolone Cheese (tangy), Soft Cheese (mild)
Side-by-Side Comparison
| Provolone Cheese | Soft Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Campania, Italy | — |
| Milk Type | Cow's milk | Cow, goat, sheep |
| Texture | Semi-hard, artisan | Spreadable, smooth to runny |
| Rind | — | Bloomy white mold rind, or washed |
| Aging | At least 4 months for piccante | Unmatured to about 1 month |
| Taste | Tangy | Mild |
Taste Comparison: Does Provolone Cheese Taste Like Soft Cheese?
Provolone Cheese reads as tangy, while Soft Cheese brings mild character. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Soft Cheese at unmatured to about 1 month.
Can You Substitute Provolone Cheese for Soft Cheese?
Provolone Cheese can stand in for Soft Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for spreadable, smooth to runny. Flavor-wise, Provolone Cheese reads as tangy while Soft Cheese brings mild notes.
Which Is Better, Provolone Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Soft Cheese fits dishes calling for mild.
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Frequently Asked Questions
Is Provolone Cheese the same as Soft Cheese?
No, they're distinct cheeses. Provolone Cheese is made from cow milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Soft Cheese unmatured to about 1 month.
Is Provolone Cheese similar to Soft Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Provolone Cheese for Soft Cheese?
You can, but expect a shift in richness and milk character.
Does Provolone Cheese taste like Soft Cheese?
Provolone Cheese reads as tangy, while Soft Cheese is mild.
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 Soft Cheese made of?
Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.
Which should I choose, Provolone Cheese or Soft Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Soft Cheese is spreadable, smooth to runny.