Picante Provolone Cheese vs. Provolone

Provolone is a classic Italian cheese that comes in two main varieties - Provolone Dolce and Provolone Piccante.

Provolone Dolce is the milder, younger version that is aged for only 2-3 months. It has a smooth, creamy texture and a mild, sweet flavor.

Provolone Piccante, on the other hand, is aged for much longer, usually over 4 months and up to a year. This results in a drier, firmer cheese with a sharper, more robust flavor.

While both types of provolone share similarities in their production methods and ingredient, their differing aging times lead to significantly different textures and taste profiles.

How Provolone Cheese is Made

To understand the differences between the two types of provolone, it helps to first understand how all provolone is made. Provolone falls into the pasta filata family of Italian cheeses. This term translates to "spun paste" and refers to how the curds are stretched and pulled to develop the signature smooth, pliable texture of cheeses like mozzarella and provolone.

The initial cheesemaking process begins like most cheeses - milk is warmed, cultures and rennet are added to encourage curdling, then the curds are cut. At this point, the distinctive pasta filata production method takes over. The curds are immersed in very hot whey or water, which causes them to soften and become elastic. The cheesemaker then mixes and kneads the curds until they form a smooth mass that can be shaped into various forms.

While production up to this point is similar for both Provolone Dolce and Piccante, differences lie in the ingredients, aging, shape, and size:

• Ingredients: Both use cow's milk. Provolone Dolce uses calf rennet which contributes to the milder flavor. Provolone Piccante uses kid or lamb rennet, resulting in a sharper taste.
• Aging: Provolone Dolce ages 2-3 months. Provolone Piccante ages over 4 months up to a year, increasing flavor intensity.
• Shape/Size: Traditional shapes include pears, cones, and torpedoes. Piccante forms can weigh over 200 lbs compared to 11 lbs for Dolce.

Flavor and Texture

The most noticeable difference between Provolone Dolce and Piccante lies in their flavor and texture.

Provolone Dolce

As the name suggests ("dolce" means sweet), this younger Provolone has a:

• Sweet, delicate flavor - Hints of nuts, salt, and milk come through. The taste is not very sharp or intense.
• Creamy, smooth texture - Aged only 2-3 months, Dolce retains a semi-soft, velvety texture.
• Mild aroma

With its mild profile, Provolone Dolce works well in cooking where its flavor won't dominate. Its smooth mouthfeel also melts beautifully.

Provolone Piccante

Aged for over double the time of Dolce, Provolone Piccante evolves into:

• Sharper, spicy flavor - More robust and complex compared to Dolce, with a tangy, peppery taste.
• Firm, compact texture - The longer aging results in more moisture loss, creating a dry, crumbly body. The extra time also gives enzymes longer to break down proteins and fats.
• Earthy, nutty aroma

This fuller-flavored Provolone stands up better to bold ingredients. Its concentrated taste holds its own when eaten straight. The drier body also grates excellently.

Key Takeaway: While both share an origin as pasta filata cheeses, Provolone Dolce develops a milder profile due to less aging time compared to the sharply flavored Provolone Piccante.

Best Uses

The differing flavors and textures of Provolone Dolce vs. Piccante lend themselves to certain culinary applications more so than others.

Cooking Uses

When cooking with Provolone cheese, the mild Dolce variety blends in easier without overpowering other ingredients. Its creamy texture also melts readily.

Some top uses for Provolone Dolce include:

• Panini and grilled sandwiches
• Pastas - great melted into dishes like baked ziti
• Pizza - adds subtly sweet, creamy notes
• Soups and risottos - incorporates smoothly
• Salads - pairs with fresh ingredients

On the other hand, Provolone Piccante can hold its own when exposed to high cooking heats. Its intensely savory flavor can handle assertive ingredients as well.

Some popular cooking uses for Provolone Piccante:

• Pizza topping - more flavor complexity than Dolce
• Pastas and ziti casseroles - concentrated taste
• Baked vegetable dishes
• Hearty meat recipes like chicken parmesan

Since it grates excellently, Provolone Piccante adds a tasty punch when sprinkled over cooked preparations too.

Table Cheese

When served as an eating cheese, Provolone Piccante outshines the milder Dolce, offering a full-flavored experience. The complex, piquant taste profile pairs particularly well with:

• Italian antipasto like salami, olives, and peppers
• Fruit like figs, apples, and grapes that offset the sharpness
• Balsamic vinegar and olive oil
• Rustic breads
• Rich red wines like an Italian Montepulciano or Primitivo

Provolone Dolce makes for a nice, subtle addition to a cheese platter. But on its own, it can taste bland especially compared to the robust Piccante.

Key Takeaway: Younger Provolone Dolce works better for meltable applications like sandwiches and baked pastas. Sharp Provolone Piccante holds its own with other bold flavors as a eating cheese.

Nutrition

Since Provolone Dolce and Piccante originate from the same base ingredients - cow's milk, salt, and rennet - they deliver similar nutritional value. However, the longer aging time alters Piccante's profile slightly.

Per 1 ounce serving, key nutrition facts include:

• Benefits: Both types provide lots of calcium and high-quality protein. The fat content is moderate and primarily the healthier unsaturated kind. Provolone makes for a nutritious choice within a balanced diet.
• Drawbacks: The longer aging increases Provolone Piccante's sodium content. The extra saltiness enhances flavor but could be a concern for some.

Overall both Dolce and Piccante offer very similar nutritional attributes. The key is enjoying provolone in moderation as the high protein, calcium, and other nutrients offset its higher calories and fat.

Price

When shopping for Provolone cheese, traditional Italian varieties fetch higher prices than mass-produced American cheeses. However, the depth of flavor is markedly better with Italian Provolone.

Provolone Dolce costs on average $12-15 per pound.

Provolone Piccante runs $14-18 per pound depending on age. The longer-aged versions that offer intense taste can cost over $20 per pound.

You tend to "get what you pay for" when it comes to provolone. For the best eating experience, splurge on an authentic Italian imported cheese. The more aged Provolone Piccante offers an incredible flavor that cheaper substitutes can't replicate.

Key Takeaway: Traditional Italian Provolone costs more than typical American versions but delivers vastly superior flavor and texture.

FAQs

What's the difference between Provolone and Mozzarella?

While both fall under the pasta filata cheese family, mozzarella has a softer, higher moisture content compared to Provolone's firmer body. Provolone also gets brined, helping develop a tangier, saltier taste.

What cheese is similar to Provolone?

Young Provolone Dolce resembles other mild cheeses like Fontina, Monterrey Jack, and some Swiss. Aged Provolone Piccante has parallels to Pecorino and Asiago.

Is Provolone healthy?

In moderation, both Provolone Dolce and Piccante can be part of a healthy diet. They provide lots of protein, calcium, phosphorus while being moderately high in fat and sodium.

Can you freeze Provolone?

Yes. Freezing prevents mold growth and extends shelf life. Cut cheese into 6-8 oz portions, wrap tightly in plastic wrap then foil, and freeze for 2-3 months. Thaw overnight in the fridge before using.

What wine pairs with Provolone Piccante?

The sharpness of aged Provolone Piccante can handle bold red wines. Great pairings include Italian reds like Chianti, Primitivo, Negroamaro, and Montepulciano.

Conclusion

While Provolone Dolce and Provolone Piccante originate from similar production methods, their differing aging times result in noticeably different cheese varieties.

Young, sweet Provolone Dolce retains creamy textures ideal for cooking applications.

The crumbly body and intense flavors of aged Provolone Piccante make it perfect for eating straight while standing up to other assertive ingredients.