Provolone Cheese vs Vastedda della Valle del Belice Cheese

Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Vastedda della Valle del Belice Cheese is a sheep-milk cheese, 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 Vastedda della Valle del Belice Cheese?

Vastedda della Valle del Belice is a traditional Sicilian cheese that takes its name from vastedda, a Sicilian word also used for a Palermo bread. The Italian agriculture ministry lists it as a prodotto agroalimentare tradizionale.

What's the Difference Between Provolone Cheese and Vastedda della Valle del Belice Cheese?

• Milk type: Provolone Cheese (cow's milk), Vastedda della Valle del Belice Cheese (Raw whole sheep’s milk)
• Aging: Provolone Cheese (at least 4 months for piccante), Vastedda della Valle del Belice Cheese (12 to 48 hours ready for consumption)
• Taste: Provolone Cheese (tangy), Vastedda della Valle del Belice Cheese (Lightly sourish but not spicy)

Side-by-Side Comparison

Taste Comparison: Does Provolone Cheese Taste Like Vastedda della Valle del Belice Cheese?

Provolone Cheese reads as tangy, while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy character. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Vastedda della Valle del Belice Cheese at 12 to 48 hours ready for consumption.

Can You Substitute Provolone Cheese for Vastedda della Valle del Belice Cheese?

Provolone Cheese can stand in for Vastedda della Valle del Belice Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Provolone Cheese reads as tangy while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy notes.

Which Is Better, Provolone Cheese or Vastedda della Valle del Belice Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Vastedda della Valle del Belice Cheese fits dishes calling for lightly sourish but not spicy.

Frequently Asked Questions

Is Provolone Cheese the same as Vastedda della Valle del Belice Cheese?

No, they're distinct cheeses. Provolone Cheese is made from cow milk; Vastedda della Valle del Belice Cheese uses sheep. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Vastedda della Valle del Belice Cheese 12 to 48 hours ready for consumption.

Is Provolone Cheese similar to Vastedda della Valle del Belice Cheese?

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

Can I substitute Provolone Cheese for Vastedda della Valle del Belice Cheese?

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

Does Provolone Cheese taste like Vastedda della Valle del Belice Cheese?

Provolone Cheese reads as tangy, while Vastedda della Valle del Belice Cheese is lightly sourish but not spicy.

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 Vastedda della Valle del Belice Cheese made of?

Vastedda della Valle del Belice Cheese is made from sheep milk (heated), using lamb rennet. It's typically aged 12 to 48 hours ready for consumption. It originates in Italy.

Which should I choose, Provolone Cheese or Vastedda della Valle del Belice Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.