The main difference between provolone and mozzarella is that Provolone is a semi-hard cheese with a pale yellow color made from cow milk, while mozzarella is a soft, white cheese that’s made from buffalo milk.
Provolone and mozzarella are two types of Italian cheese that are often compared due to their similarities in appearance. While both share a common origin, they have distinct characteristics that set them apart.
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What is Provolone
Provolone is a type of cheese that comes from Italy. It’s made by stretching and aging the curds of the cheese. The cheese can come in different shapes and sizes, like a pear, sausage, or cone. Provolone is a semi-hard cheese with a pale yellow color. It comes in buttery, mild, sharp, spicy, sweet, and tangy flavors. Most of the provolone made today comes from a region in Northwestern Italy called Cremona. Other countries also make cheeses like provolone.
Provolone cheese comes in two major types: provolone dolce and provolone piccante. Provolone dolce is aged for 2-3 months and has a light color and sweet taste, while provolone piccante is aged for over four months and has a stronger taste. Furthermore, The European Union has given Provolone Valpadana and Provolone del Monaco a special designation called DOP. This means that the cheese is made using specific methods and closely monitored to ensure that it is of the highest quality.
What is Mozzarella
Mozzarella is a soft, white cheese from Italy that’s made with milk from buffalos. It’s smooth and shiny, with a pale color and a mild, milky taste. Unlike other cheeses, mozzarella is fresh and doesn’t age. This makes it a healthy choice because it has low amounts of fat and sodium.
Some manufacturers also produce mozzarella from cows’ milk. However, mozzarella made from buffalo milk is more nutritious than mozzarella made from cows’ milk. Traditional mozzarella or buffalo milk mozzarella contains a high concentration of proteins, calcium, iron, and proteins and is lower in cholesterol. We call the manufacture of mozzarella pasta filata. This process is similar to the first few steps of making burrata.
The milk is incubated using a whey starter with thermophilic bacteria, and then rennet is added to it. The curds formed are heated in water/whey until they form strings and become elastic. Next, cheesemakers stretch and knead the mixture until it becomes smooth, and then create round balls of fresh cheese.
Mozzarella is a common cheese that we use in cooking. We can use it fresh in recipes like salads or in cooked dishes. Moreover, shredded mozzarella cheese is often used in pizzas and other Italian dishes. Fresh mozzarella is difficult to substitute since it has a unique flavor.
Difference Between Provolone and Mozzarella
Provolone is a semi-hard cheese with a pale yellow color, while mozzarella is a soft, white cheese made from buffalo milk.
Provolone is usually made with cows’ milk, while mozzarella is made from buffalos’ milk.
Provolone is aged at least a few months, whereas mozzarella does not undergo aging.
Provolone has a stronger and more intricate flavor than mozzarella, with a sharper taste.
Fresh mozzarella is usually stored in brine to make it last longer, but after opening, it should be consumed within three to five days. In contrast, provolone can last for two to three weeks in the fridge.
Mozzarella is a cheese that melts much more easily than provolone, so it’s often the most popular choice for pizzas and creamy pasta sauces. Provolone, however, is better on sandwiches and as part of a meat and cheese platter.
The main difference between provolone and mozzarella is that provolone is a semi-hard pale yellow cheese made from cow milk, while mozzarella is a soft, white cheese made from buffalo milk. Because of these differences, they have different culinary uses.
1. Filippone, Peggy Trowbridge. “Learn All about Traditional Fresh Mozzarella Cheese.” The Spruce Eats.
2. “Provolone.” Cheese.com
1. “Three mozzarellas on the toast” By The Pizza Bike – (CC BY 2.0) via Commons Wikimedia
2. “Provolone layered” By Lenore Edman from Sunnyvale, CA – Layer five: Provolone (again) Uploaded by MBisanz (CC BY 2.0) via Commons Wikimedia