Provolone Cheese vs Xynomyzithra Kritis Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Xynomyzithra Kritis Cheese is soft, creamy and made from goat and sheep milk, originating in Greece.
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 Xynomyzithra Kritis Cheese?
Xynomyzithra is a Greek whey cheese made from ewes' and/or goats' milk, the sour version of Mizithra. Soft, snow-white and moist, it is best known served with honey and baked into small Cretan cheese pies called kalitsounia.
What's the Difference Between Provolone Cheese and Xynomyzithra Kritis Cheese?
- Origin: Provolone Cheese (Italy), Xynomyzithra Kritis Cheese (Greece)
- Milk type: Provolone Cheese (cow's milk), Xynomyzithra Kritis Cheese (Sheep’s and goat’s milk whey, or a combination)
- Texture: Provolone Cheese (semi-hard, artisan), Xynomyzithra Kritis Cheese (Soft, creamy)
- Aging: Provolone Cheese (at least 4 months for piccante), Xynomyzithra Kritis Cheese (At least 2 months)
- Taste: Provolone Cheese (tangy), Xynomyzithra Kritis Cheese (Sour, a bit acidic, sweetish)
Side-by-Side Comparison
| Provolone Cheese | Xynomyzithra Kritis Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Campania, Italy | Island Of Crete |
| Milk Type | Cow's milk | Sheep’s and goat’s milk whey, or a combination |
| Milk Treatment | — | Heated |
| Texture | Semi-hard, artisan | Soft, creamy |
| Rind | — | No external rind |
| Aging | At least 4 months for piccante | At least 2 months |
| Taste | Tangy | Sour, a bit acidic, sweetish |
Taste Comparison: Does Provolone Cheese Taste Like Xynomyzithra Kritis Cheese?
Provolone Cheese reads as tangy, while Xynomyzithra Kritis Cheese brings sour, a bit acidic, sweetish character. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Xynomyzithra Kritis Cheese at at least 2 months.
Can You Substitute Provolone Cheese for Xynomyzithra Kritis Cheese?
Provolone Cheese can stand in for Xynomyzithra Kritis 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 soft, creamy. Flavor-wise, Provolone Cheese reads as tangy while Xynomyzithra Kritis Cheese brings sour, a bit acidic, sweetish notes.
Which Is Better, Provolone Cheese or Xynomyzithra Kritis 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 soft, creamy profile, Xynomyzithra Kritis Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Xynomyzithra Kritis Cheese fits dishes calling for sour, a bit acidic, sweetish.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Provolone Cheese the same as Xynomyzithra Kritis Cheese?
No, they're distinct cheeses. Provolone Cheese originates in Italy, while Xynomyzithra Kritis Cheese comes from Greece. Provolone Cheese is made from cow milk; Xynomyzithra Kritis Cheese uses goat and sheep. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Xynomyzithra Kritis Cheese at least 2 months.
Is Provolone Cheese similar to Xynomyzithra Kritis Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Provolone Cheese for Xynomyzithra Kritis Cheese?
You can, but expect a shift in richness and milk character.
Does Provolone Cheese taste like Xynomyzithra Kritis Cheese?
Provolone Cheese reads as tangy, while Xynomyzithra Kritis Cheese is sour, a bit acidic, sweetish.
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 Xynomyzithra Kritis Cheese made of?
Xynomyzithra Kritis Cheese is made from goat and sheep milk (heated). It's typically aged at least 2 months. It originates in Greece.
Which should I choose, Provolone Cheese or Xynomyzithra Kritis Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Xynomyzithra Kritis Cheese is soft, creamy.