The Top 8 Provolone Cheese Substitutes

Go no farther than this page if you’re looking for the greatest provolone cheese alternatives for your recipe or dish.

This Italian cows-milk cheese may be a pain in the a$$ at times due to its scarcity. That’s because it sells like hot cake and is mostly found at Italian delis.

Therefore, since you can’t allow the lack of this cheese spoil your dishes, we decided to seek advice from several well-known Italian cooks.

Among a sea of cheese, we chose ONLY those with a nuanced, mild-to-strong characteristic, such as provolone with a somewhat sweet aftertaste.

And believe me, they are all excellent melting cheeses for preserving the authenticity and flavor of any sandwiches, casseroles, or pizza. As a snack, add to a cheese plate; grated over salads, spaghetti, pizzas, and more.

What is Provolone Cheese?

Provolone is a semi-soft Italian cheese created from cow’s milk that is used in cooking, grating, and desserts.

It’s a mild smoky-flavored plastic curd cheese.

Surprisingly, the curd is combined with warm whey before being kneaded into a smooth, semisoft consistency that is often sculpted into different forms.

Provolone cheese comes in two varieties: Dolce and Piccante.

The dolce is made with calf rennet and aged for 2 to 3 months. It has a mellow, creamy, and milky taste.

Provolone piccante, on the other hand, is made from the rennet of goats or lambs aged from three months to a year.

Piccante, in contrast to Dolce, is drier, sharper, and more pungent.

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Best Provolone Cheese Substitutes

1. Low-Moisture Mozzarella Cheese

The low-moisture mozzarella comes in first place on our list.

Mozzarella comes in a variety of forms, but we picked the low-moisture kind since it is the closest thing to dolce provolone cheese.

They are widely used and revered in many dishes around the world, much like provolone. Consider it since they are well-known and easily available.

It contains several microorganisms that cause it to behave like aged provolone depending on the temperature and length of time it is allowed to mature.

This semi-hard Italian cheese is created using buffalo milk. It is also created by slightly sourdening fresh Mozzarella and then gently drying it off.

It browns and expands beautifully when heated because to its decreased moisture content. You may immediately substitute it for provolone cheese in your recipes.

As compared to other types of mozzarella, low-moisture mozzarella has a saltier flavor and is denser.

And did you know that mozzarella helps to preserve bone structure and protects dental enamel?

Mozzarella cheese is a good source of calcium and contains a lot of minerals, which helps with bone health.

This lunch is vital for both children and adults, in my opinion.

2. Fontina Cheese

Fontina is another excellent Provolone cheese replacement. It’s a semi-soft Italian cow cheese with a mild buttery, nutty taste, similar to provolone.

It, like provolone, may be used in any dish. Most people, however, like to use it in addition to mozzarella on a pizza.

This creamy cheese melts wonderfully in pasta, soups, chowders, sauces, and as a topping for gratins.

One of the most intriguing aspects about Fontina cheese is that it is gluten-free, and most makers do not use preservatives.

Nonetheless, it is a great source of protein that may be used in lieu of meat. So anytime I’m searching for methods to limit my meat intake, I always turn to fontina cheese.

This cheese looks to have healthy and possibly bioactive compounds that may help with constipation, bloating, diarrhea, cramps, and overall gut and bone health.

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3. Muenster Cheese

Muenster might satiate your yearning for an ooey-gooey cheese like provolone.

Muenster, sometimes known as Munster in certain circles, is a semi-soft cheese from the United States. The French version is more kind.

All of these cheeses are suitable, but the American variety has a texture similar to provolone, making it the better choice.

Munster has a mellow, creamy taste that complements any roasted turkey sandwich. Also, it melts well atop a hot, juicy hamburger.

Because Munster is low in fat, I recommend combining it with Low-moisture Mozzarella to add texture and bite.

4. Parmesan Cheese

Parmesan cheese is a mediocre alternative for provolone. This Italian cheese, unlike provolone, has a crumbly hard texture and an unique salty taste.

Nonetheless, it is prepared from sheep milk and matured for a short period of time, exactly as the dolce provolone cheese. Also, it has that exquisite nutty flavor that adds elegance to any meal, which compensates for its shortcomings.

This cheese is also great for grating and topping. I propose combining it with a milder cheese.

5. Gouda Cheese

Gouda is a fantastic semi-soft cheese from the Netherlands. This cheese, traditionally prepared in flat wheels of around 1012 pounds of cow’s milk, has a delightful salty flavor and a hard texture.

They are one of the most popular cheeses in the world. Like provolone, it is pale in color and may be used straight in any recipe.

Also, the texture of aged gouda is equal to that of parmesan. It acquires this hard cheese crystal and a more crumbly texture as it ages.

Moreover, the aged Gouda flavor is similar to butterscotch; it tastes rich, nutty, and caramelly.

Both aged and young gouda are tasty and would make a fantastic substitution for provolone.

6. Edam Cheese

Edam cheese, a light yellow semi-hard product packed in flat-ended spheres with a red paraffin wax covering, is another wonderful Dutch cheese.

This sweet-curd cheese is manufactured from cow or goat milk, giving it a smooth semi-hard texture and a mild, nutty taste.

I’ve seen lots of cheese gurus combine Edam and Gouda with cheese fruits like pears and apples, or eat them with crackers and toast.

However the main distinction between these cheeses is their fat level.

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7. Emmental Cheese

I’ve tasted several Swiss cheeses, and nothing tops Emmental, a medium-hard cheese with excellent melting capabilities.

The fragrant, sweet, and distinct nutty taste is what drew me in. OMG! They’re fantastic for cheese fondue.

Apart from that, Emmental may be used in grilled cheese sandwiches, gratins and casseroles, pasta, and egg dishes.

Because of its somewhat fruity, acidic flavor, it may be eaten cold, piled into sandwiches, or presented as a cheese buffet with fruit and nuts.

Although it may be used in place of provolone cheese, Emmental is better used in place of Cheddar cheese.

8. Gruyère Cheese

Gruyre is a hard Swiss cheese with a nutty, melty flavor that is ideal for fondue.

The texture is distinct from provolone and parmesan, but not too crumbly.

Many people like it in baking, casseroles, soups, gratings, and salads and pasta.

Gruyre Cheese is even more flavorful and salty than Emmental Cheese.

Gruyre Cheese improves metabolism, prevents cancer, and helps the bacteria in your stomach to produce more butyrate.

They are also beneficial to your bones, muscles, and other organs.

Conclusion

So these are the greatest provolone substitutes for case you can’t get your hands on genuine provolone.

Remember that these options have varying quality, tastes, and textures. Some need the help of other cheeses to taste like semi-soft Provolone.

If you’re apprehensive and don’t want to lose out on the provolone tastes, I recommend Low-moisture Mozzarella.

These are the closest alternative for Provolone and may be used in a variety of meals.

For more pungent kinds, I recommend Gouda, Fontina, and Gruyre Cheese.

The entire point is to branch out from your nutty provolone haven.

Cheers and happy experimenting!

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