Provola Cheese
A pear-shaped cheese similar to provolone, made using southern Italy's "pasta filata" method. Comes in fresh and smoked (affumicata) varieties; melts well.
What Is Provola Cheese?
Provola is a cheese from southern Italy in the “pasta filata” (stretched-curd) family, along with mozzarella and caciocavallo. It is made in small pear or ball shapes and is closely related to provolone.
It comes in fresh (soft and milky) and smoked varieties, called “affumicata” in Italian; smoking gives it a golden-brown rind and smoky flavor. Because it melts well when heated, it is used both as a table cheese and for cooking.
Provola Cheese Nutrition Facts
Like other pasta filata cheeses, provola provides approximately 330 kcal of energy per 100 g and is high in protein and fat; it is rich in calcium. These approximate values are based on a similar profile.
What Are the Benefits of Provola Cheese?
With its high-quality protein and calcium, provola can be part of a balanced diet; moderate consumption is recommended because of its fat and salt content.
This is general information. Provola cheese is a food and is not a substitute for medical treatment.
How to Choose Provola Cheese
Good provola is white, elastic, and milky when fresh, and has a golden-brown rind and smoky aroma when smoked. Avoid specimens that are very dry, cracked, or smell bad.
- Fresh varieties should be white and elastic.
- Smoked varieties should be golden-brown and smell smoky.
- Do not choose specimens that are very dry or cracked.
How to Store Provola Cheese
Store provola wrapped in the refrigerator to keep it from drying out. Smoked varieties keep slightly longer than fresh varieties; even so, consume them within a reasonable time.
How to Use Provola Cheese in the Kitchen
Provola is used most often grilled (melted in slices), on pizza, in gratins, and in sandwiches; smoked varieties add a smoky depth to vegetables and pasta. Its good meltability makes it suitable for hot dishes.
Are Provola and Provolone the Same?
They are closely related and made using the same method; provolone is generally larger and aged longer, while provola is smaller and often fresher or smoked.
Frequently Asked Questions
What is smoked provola like?
Smoked provola (affumicata) is smoked over natural smoke, giving it a golden-brown rind and smoky flavor; this variety is especially popular in hot dishes.
Does provola melt?
Yes. Its stretched-curd structure allows it to melt well when heated, so it is used in grilled and baked gratin dishes.
What does provola taste like?
The fresh variety is soft and milky, while the smoked variety is smoky and more intense; its flavor becomes more pronounced as it ages.