Provola vs Provolone
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.
Provolone
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Waxed or sealed
- Country
- Italy
- Place
- Southern Italy
Provolone is a stretched-curd cow's-milk cheese from southern Italy that is hung and aged. Dolce is young and mild. Piccante is older and sharper.