Provola vs Provoleta
Provola
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
Provola is a semi-hard Italian cheese made from cow's milk in the stretched-curd tradition. Makers heat the curd and pull it until the paste is smooth, elastic, and able to hold a compact shape. A typical piece is smaller than a provolone, often pear-shaped or rounded, with a thin natural surface. Plain provola tastes mild and milky. Smoked provola, sold as provola affumicata, picks up a light brown color and a gentle wood-smoke aroma.
Provoleta
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- No rind
- Country
- Argentina
Provoleta is a semi-hard cheese from Argentina, and it is built for the grill. It is a stretched-curd cheese in the provolone family, formed as a thick round that holds its shape over heat. Cow's milk gives a firm, pale paste that tastes lightly salty before cooking. At an asado it is browned as a shared first plate and eaten with bread. The name covers both the cheese and that hot dish.