Provolone vs. Cheddar: An Overview of Two Cheese Classics
When faced with the choice between provolone and cheddar, many home cooks are unsure which to choose. While both are widely available and versatile, their origins, production methods, and resulting characteristics are worlds apart. Understanding these differences is key to making the right culinary decision. Hailing from Italy, provolone is a semi-hard, stretched-curd cheese, known for its mild, milky flavor in its younger form and a sharper, spicier taste when aged. In contrast, cheddar is a hard, English-born cheese famous for its range of flavors, from mild and creamy to intensely sharp and savory, and its distinctive crumbly texture when aged. This guide breaks down everything you need to know to pick the perfect cheese for your dish.
Comparing Flavor, Texture, and Melt
The fundamental differences between provolone and cheddar are most apparent in their flavor, texture, and how they behave under heat. These attributes determine which recipes each cheese is best suited for.
Flavor Profile
- Provolone: Young provolone, or Provolone Dolce, offers a mild, buttery, and slightly sweet flavor, making it a great, unassuming addition to sandwiches. The aged variety, Provolone Piccante, develops a much stronger, tangier, and more piquant taste. This versatility allows provolone to play both a background and a starring role, depending on its age.
- Cheddar: The flavor of cheddar is defined by its age. Mild cheddar is creamy and smooth, while extra-sharp versions develop a complex, nutty, and savory flavor profile. Aged cheddars also exhibit a delightful crunch from calcium lactate crystals, a texture not found in provolone. The bold flavor of aged cheddar is excellent when it's meant to stand out.
Texture
- Provolone: A semi-hard, smooth cheese, provolone has an artisan, consistent texture. Its stretched-curd production process gives it a springy, less crumbly feel than cheddar.
- Cheddar: Cheddar's texture varies with age, from the smooth, consistent body of mild cheddar to the friable and crystalline texture of a sharp, aged block. It is not a stretched-curd cheese, and thus lacks provolone's signature elasticity.
Melting Properties
- Provolone: Due to its high moisture content and production method, provolone is an exceptional melting cheese. It melts smoothly and evenly into long, stretchy ribbons, making it a fan-favorite for pizzas and hot sandwiches.
- Cheddar: While it also melts well, cheddar is less stretchy and can become oily if overheated. It creates a creamy, buttery sauce but won't achieve the same stringy pull as provolone. This makes it ideal for dishes where a rich, smooth sauce is desired, like mac and cheese or soup.
Culinary Applications: Where Each Cheese Shines
Knowing the differences in flavor and melt allows you to leverage each cheese's strengths in your cooking. While some recipes allow for substitution, the best results come from using the right cheese for the job.
Best Uses for Provolone
- Sub sandwiches: Provolone's mild flavor and excellent melt make it the classic choice for Philly cheesesteaks, Italian subs, and meatball subs.
- Pizza: For that iconic, stretchy cheese pull, a blend of provolone and mozzarella is often preferred over cheddar.
- Sauces: Its smooth melting property makes it a good addition to cheese sauces where a mild, creamy base is needed.
- Grilled chicken: Provolone's mild flavor complements the light taste of grilled chicken without overpowering it.
Best Uses for Cheddar
- Mac and cheese: The bold, savory flavor of cheddar is the cornerstone of a classic macaroni and cheese.
- Burgers: A slice of cheddar on a beef burger adds a rich, sharp flavor that pairs perfectly with the char.
- Soups: Cheddar is excellent for thickening and flavoring hearty soups, such as broccoli and cheddar soup.
- Grilled cheese sandwiches: A classic for a reason, cheddar creates a perfectly rich and buttery grilled cheese, with or without a partner like provolone.
Comparison Table: Provolone vs. Cheddar
| Feature | Provolone | Cheddar |
|---|---|---|
| Origin | Italy | England |
| Flavor | Mild and buttery (young) to sharp and tangy (aged) | Mild, creamy, and savory to sharp, pungent, and nutty |
| Texture | Semi-hard, smooth, consistent | Semi-hard to hard, varies from smooth to crystalline and crumbly |
| Melt | Excellent melt, stretchy and smooth | Good melt, less stretchy, can become oily if overheated |
| Color | Pale white to light yellow | Varies from orange to white |
| Best For | Sub sandwiches, pizza, mild sauces | Mac and cheese, burgers, soups, grilled cheese |
Nutrition: A Quick Look
While both cheeses offer nutritional benefits, there are minor differences to consider. In general, provolone is a slightly lower-fat cheese than cheddar. For example, a 1-ounce serving of cheddar might contain around 9 grams of fat, while provolone is closer to 7 grams. However, specific nutritional values can vary by brand and age. Both are good sources of calcium and protein, but should be consumed in moderation due to their saturated fat and sodium content.
For more detailed information on specific provolone varieties, you can visit the Wisconsin Cheese website for producer information and tasting notes.
Conclusion: Making the Right Choice
When deciding which is better, provolone or cheddar cheese, the answer is less about overall superiority and more about specific application. If you need a consistently smooth, stretchy melt with a mild, buttery flavor for a pizza or sub, provolone is the better choice. If you're seeking a creamy, rich sauce for mac and cheese or a bold, sharp flavor to top a burger, cheddar is the clear winner. Ultimately, your personal preference for flavor and the requirements of your recipe are the most important factors. Both cheeses are versatile, delicious, and deserving of a place in any cheese lover's kitchen.
