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Provolone Cheese vs Swiss Cheese
Provolone Cheese
Swiss Cheese
In this article, we'll explore the answers to the most common questions about Provolone Cheese and Swiss Cheese, including:
- "What is the difference between Provolone Cheese and Swiss Cheese?"
- "Is Provolone Cheese and Swiss Cheese the same?"
- "How does Provolone Cheese compare to Swiss Cheese cheese?"
- "How does the taste of Provolone Cheese compare to Swiss Cheese?"
- "Is Provolone Cheese or Swiss Cheese better?"
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Swiss Cheese Overview
Swiss cheese in the United States refers to a group of cheeses that resemble the Emmental cheese from Switzerland, known for their medium-hard texture and distinctive holes or "eyes." American Swiss cheese is mild, nutty, and sweet, with a smooth, creamy texture, making it popular for sandwiches and burgers.
Comparing the Two Cheeses
Country of Origin
Provolone Cheese comes from Italy. Swiss Cheese originated from United States.
Milk Type and Treatment
Provolone Cheese is made with cow milk. Swiss Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Provolone's texture can be described as "semi-hard, artisan". Swiss Cheese has a fat content of ~28-32% and a moisture content of none. Swiss's texture can be described as "semi-firm".
Taste and Aroma
Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant". Swiss Cheese has a mild, nutty, slightly sweet taste. Swiss's aroma can be described as "mild, slightly nutty".
Appearance and Aging
Provolone Cheese's appearance is colored pale yellow . Swiss Cheese has a color of pale yellow , comes in block, sliced, shredded and has an aging period of typically 1-3 months .
Rind and Rennet Type
Swiss Cheese's rind is described as none , with microbial or vegetarian rennet.
Ranking
Provolone is ranked #4 out of 996 types based on community views. Swiss is ranked #78 out of 996 types based on community views.
Pairing Comparison
| Provolone | Swiss | |
|---|---|---|
| Best Pairings | Pastrami, Salami | Chardonnay, Dijon Mustard, Ham, Pastrami, Tuna, Turkey |
| Other Good Pairings | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey | Cabernet Franc, Chicken, Clam Chowder, Gamay, IPA, Kolsch, Pinot Grigio, Pinot Gris, Roast Beef, Salami, Sauvignon Blanc, Steak |
For more details, check the full pairing guides on the Provolone and Swiss pages.
Side-by-Side Comparison Table
| Provolone Cheese | Swiss Cheese | |
|---|---|---|
| Country of Origin | Italy | United States |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Not Specified | Pasteurized |
| Fat Content | Not Specified | ~28-32% |
| Moisture Content | Not Specified | ~37-41% |
| Rind | Not Specified | None |
| Texture | Semi-hard, artisan | Semi-Firm |
| Taste | Tangy | Mild, Nutty, Slightly Sweet |
| Aroma | Pleasant | Mild, Slightly Nutty |
| Colors | Pale yellow | Pale Yellow |
| Forms | Not Specified | Block, Sliced, Shredded |
| Age | Not Specified | Typically 1-3 months |
| Rennet Type | Not Specified | Microbial or Vegetarian |
Which One Should You Choose?
If you prefer a semi-hard, artisan cheese, go for Provolone. But if you enjoy a semi-firm consistency, Swiss might be the better pick. Provolone has a tangy taste, making it great for various dishes. Meanwhile, Swiss offers a mild, nutty, slightly sweet profile, ideal for different meals.
