First, they differ in type. Mozzarella is a semi-soft cheese. It is creamy, so it melts easily. But provolone is a semi-hard or firm cheese. These have different colors, too. Because it is fresh, mozzarella is white to slightly yellow color. But Provolone is yellow with a shiny, hard yellow rind. Mild Provolone Dolce may be waxed. And those aged over 6 months may have a darker color with holes.
These are a bit spicy. Mozzarella and provolone also have different shelf lives. Mozzarella is sold fresh and immediately after production, so it has a short life. Provolone, like parmesan, is aged for at least two months, so you can keep it for a longer time. Moreover, provolone has more calories in a cup. It registers kcal, while mozzarella is only at kcal per cup.
Provolone also has more sodium per cup. It has 1, mg of sodium, while mozzarella only has mg. One last difference between these two kinds of cheese is the packaging. Provolone is made into logs and aged before selling.
Mozzarella is usually made into fresh balls or squares and packed in brine solutions to preserve the moisture, then distributed for sales. Yes, you can. It is actually much better if you use them both in a recipe together. Provolone intensifies the flavor, and mozzarella steps in to balance it out without diminishing the cheesiness of your dish.
Use them together for a well-blended and best-tasting pizza, pasta, and cheesy dish to serve. Yes, in a way they taste alike. Both are processed in the same way.
They both can have that buttery, milky taste. Young provolone is nearer to mozzarella in taste but very mature provolone like provolone picante will differ a lot in taste. Provolone also has a sharper taste than mozzarella, which is buttery and milder.
Of course, there is more to it than that. These two types of cheese are among the most widely used varieties around. Knowing the particularities of what sets them apart will surely come in handy later on. So, be sure to keep reading.
The confusion surrounding provolone and mozzarella is perfectly understandable. After all, both of these cheeses trace their origins to Italy, although they hail from different regions of the country.
At the same time, they are also classified as semi-soft cheeses. They also share a somewhat mild and buttery flavor. It is also worth noting that there are some similarities in their production process.
However, the subtle differences are what ultimately set them apart. To better understand how they are different, we must take a closer look at how each of them is made. First, let us take at Provolone cheese. Known for its smooth and nutty flavor, it also has a hint of tanginess that is hard to ignore. This flavor profile makes it a popular choice for pizza recipes as well as pasta. Take note that the quality of the Provolone Cheese is dependent on two major factors: the quality and amount of fat in the milk being used and the production process itself.
These are the general principles that go into making provolone. However, you must also note that cheese-makers often make subtle variations to make their cheese unique. Now, it is time that we take a look at Mozzarella Cheese.
There is no denying that mozzarella is the more popular of the two. It is among the most well-known and beloved cheese varieties out there, probably because of its sheer ubiquity in the culinary scene.
Provolone, however, is stored dry and is sometimes even smoked. When we get down to the chemical level, a huge differences between Provolone and Mozzarella cheese is a number of enzymes in them. This enzyme is in Provolone cheese, which is what gives Provolone a slight bite and a little more flavor than Mozzarella, which is missing this integral lipase enzyme.
Another huge difference in the two is what they are used for. Because Mozzarella is such a creamy, soft cheese that also melts extremely well, its main use is on pizza.
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