Provolone

What Is Provolone?

Provolone is an Italian semi-hard cheese made from cow’s milk using the pasta filata, or stretched-curd, technique. It originated in Southern Italy; varieties include dolce, which is naturally aged for a shorter time, and piccante, which is aged longer and has a sharper flavor.

It is usually sold in pear- or salami-shaped forms; some varieties are lightly smoked and called affumicato.

Provolone Nutrition

Provolone is a moderately high-calorie cheese, containing approximately 351 kcal of energy, 25.6 g of protein, and 26.6 g of fat per 100 g. It is also rich in calcium.

What Are the Benefits of Provolone?

With its high protein and calcium content, provolone can be considered part of a balanced diet.

This information is general; provolone is a food and does not replace medical treatment. Portion control is recommended because of its fat and salt content.

How to Choose Provolone

When buying provolone, choose between dolce and piccante according to how you plan to use it.

• Dolce is suited to sandwiches and melting, while piccante works well grated into sauces.
• The cut surface should be slightly moist, not dried out.
• You may prefer packages that state the aging time.

How to Store Provolone

Provolone can be stored in the refrigerator for 3–4 weeks with the cut surface wrapped in wax paper or cheese paper. Wrapping it directly in tight plastic wrap may prevent it from breathing and negatively affect its flavor.

Using Provolone in the Kitchen

Provolone is often used in sandwiches, grilled cheese, pizza, and over pasta. It is popular in hot dishes because it melts well.

How to Melt Provolone

Cut it into thin slices and melt it in a pan or oven over low to medium heat; controlled heating is recommended because high heat can cause the fat to separate.

Which Recipes Use Provolone?

Provolone sandwiches, provolone pasta gratin, and cheese pizza are among the best-known ways to use it.

Frequently Asked Questions

What is the difference between provolone and mozzarella?

Both are made using the pasta filata technique, but provolone is aged while mozzarella is eaten fresh; as a result, provolone is firmer and has a more pronounced flavor.

What is the difference between dolce and piccante provolone?

Dolce is aged for a shorter time and is a mild, slightly sweet variety; piccante is aged longer and has a distinctly sharper flavor.

Does provolone melt well?

Yes. Its fat content and texture let it melt evenly and smoothly, which is why it is often used in sandwiches and melted dishes.

Can provolone be frozen?

It can be frozen, but its texture may change somewhat; for the best results, freeze it grated and use it directly in cooking.

Is provolone smoked?

Some varieties (affumicato) are lightly smoked, but standard provolone is naturally aged and not smoked.