What is the best Provolone substitute?
Are you a cheese lover looking for a delicious provolone cheese substitute? Whether you’re lactose intolerant, vegan, or simply looking to expand your cheese horizons, we have got you covered. In this article, we will look at both dairy and non-dairy alternatives to provolone cheese. From creamy cashew-based spreads to natural products, these provolone cheese substitutes are sure to satisfy your cravings. So don’t let dietary restrictions hold you back from enjoying the cheesy goodness of provolone.
Try using: Smoked Gouda, Aged Cheddar, Fontina, Parmesan, Mozzarella, Gruyère, Edam, Emmental, Creamy Cashew Sauce or Natural Yeast.
Smoked Gouda
Smoked Gouda is a delicious Dutch cheese known for its rich, smoky flavor. It has a creamy texture and is also normally aged for a bit. If you’re thinking of using it as a stubstitute for Provolone, you’re in for a treat! The smokiness of Gouda adds a unique twist to dishes. For sandwiches, burgers, or paninis, all you need to do is swap Provolone with Smoked Gouda for an extra depth of flavor. It’s also fantastic in mac ‘n’ cheese, giving it a more complex taste. Just keep in mind that the smokiness can be quite bold, so adjust accordingly based on your preferences.
Aged Cheddar
Aged cheddar cheese is a classic cheese that undergoes an aging process, which can vary from a few months to several years. The longer it ages, the sharper and more intense the flavor becomes. Aged cheddar works really well in a mac ‘n’ cheese recipe.
Aged cheddar is readily available in most supermarkets.
Fontina
Fontina cheese, is a semi-soft Italian cheese with a nutty taste. It is an excellent choice for fondue. Try melting it with some white wine, garlic, and a touch of nutmeg for a decadent dipping experience.
Parmesan
Parmesan cheese is a hard and aged Italian cheese, known for its granular texture and rich, savory flavor. I think it is best known as a topping for everyones favorite – spaghetti bolognese. Most supermarkets sell parmesan and you can purchase it in blocks, or ready-grated.
Mozzarella
Mozzarella cheese is a mild and stretchy Italian cheese, well-known for its use in pizza but it is versatile enough to be used in various dishes. If you’re thinking of using Mozzarella as a substitute for Provolone, you’re in for a gooey and delicious experience. Just remember, mozzarella has a mild flavor, so it might not have the same tanginess as Provolone.
Gruyère as a Provolone substitute
Gruyère cheese is a Swiss cheese known for its nutty and slightly sweet flavor. It’s can be an excellent substitute for Provolone in certain dishes. Remember, Gruyère has a unique taste, so your dish will have a different flavor compared to Provolone.
Edam as a Provolone substitute
Edam cheese is a Dutch cheese known for its distinctive round shape and mild, nutty flavor. It has a slightly sweeter flavor but is still a good substitute for Provolone. Remember, Edam has a softer and milder profile compared to Provolone, so you may need to adjust quantities based on your particular preferences.
Emmental
Emmental cheese is a Swiss cheese known for its distinctive holes (known as eyes) and it has a mild, nutty flavor. If you’re thinking of using Emmental as a substitute for Provolone, you’ve chosen a cheese with great melting properties and a unique taste. Keep in mind that Emmental has a mild flavor with a slight nuttiness, so it might not have the same tanginess as Provolone.
Creamy Cashew Sauce as a Provolone substitute
Creamy cashew sauce is a versatile and dairy-free alternative that can be used in various dishes. If you’re considering it as a substitute for Provolone cheese, you’re in for a rich and nutty flavor experience.
Do you want to make your own creamy cashew sauce?
By using four simple ingredients you can make your own creamy cashew sauce.
Ingredients
- 2 cups cashew nuts
- 1 1/4 cup water or broth
- 1–2 cloves garlic
- 1 teaspoon salt
Instructions
- Place the cashew nuts in a bowl. Then cover with water and soak for around 2 hours. Drain and rinse thoroughly.
- Transfer the soaked cashews into the bowl of a food processor or blender with the water/broth, garlic, and salt.
- Puree until smooth. Dont rush this step and keep going until you have a smooth blend.
- If it is too thick add more water until you get the desired consistency.
- Store the sauce in the fridge for 3-4 days in an airtight jar.
Top Tips
Do not leave the cashew nuts in the water for longer than 2 hours. Doing so will alter the final texture of the sauce as the mixture will be too watery.
If you want to be adventerous you can add extra ingredients to change the flavor of the sauce. Consider adding cheese, chipotle peppers, pesto, or chili paste.
Natural Yeast
Natural yeast, often referred to as wild yeast, is a type of yeast that is naturally present in the environment. It’s commonly used in baking for sourdough bread. However, if you’re looking to use it as a substitute for Provolone cheese, it’s a bit unconventional but can still be interesting! Here’s a creative way to experiment:
Sourdough “Cheese” Spread:
- Ingredients:
- 1 cup natural yeast starter (active sourdough starter)
- 1/2 cup raw cashews (soaked for a few hours)
- 1/4 cup nutritional yeast (for a cheesy flavor)
- 1 clove garlic (optional)
- 1 tablespoon lemon juice
- Salt to taste
- Instructions:
In a blender or food processor, combine the natural yeast starter, soaked cashews, nutritional yeast, garlic (if using), lemon juice, and a pinch of salt.
Blend until smooth and creamy. Adjust the consistency by adding water if needed.
Taste and adjust the salt or lemon juice according to your preferences. - Usage:
Spread it on crackers or bread for a unique and tangy flavor.
Use it as a dip for veggies or pretzels.
Include it in sandwiches or wraps as a dairy-free alternative.
Keep in mind thatKeep in mind that this “cheese” spread won’t have the exact texture or taste of Provolone, but it can offer a distinct, tangy, and cheesy element to your dishes.
FAQs
While provolone and halloumi are both delicious cheeses, they’re quite different in terms of texture and flavor. Provolone is a semi-hard, aged cheese with a smooth texture and a mild to sharp taste, depending on its age. On the other hand, halloumi is a unique cheese that’s known for its high melting point, making it perfect for grilling or frying without losing its shape. Halloumi has a squeaky texture and a salty flavor, offering a distinct experience. So, while it’s right to that they’re both cheese, they serve different purposes in the kitchen. If you’re looking for a provolone substitute, consider other semi-hard cheeses, but if it’s halloumi you’re after, there’s no exact match.
Nope, definitiely not, although Provolone and mozzarella are related but they are definitely not the same. While both are Italian cheeses made from cow’s milk and share that familiar stretchy texture, they go their separate ways when it comes to taste and aging. Mozzarella is the fresher, milder one you throw on pizza or eat in a caprese salad – soft and creamy with a high moisture content. Provolone, on the other hand, is aged longer and comes with a firmer texture and a more pronounced, sometimes sharp, tangy flavor. It’s perfect for adding that punch to a sandwich or melting over a hearty dish.
Provolone is actually a semi-hard, smooth-textured cheese with a distinct tangy taste. It originated in Southern Italy and is known for its versatility – from melting beautifully on pizzas and sandwiches to holding its own on a cheese platter. Provolone comes in two varieties, mild (Provolone Dolce) and sharp (Provolone Piccante). The former is young, mild, and creamy, while the latter packs a punch with its aged, robust flavor.
So, whether you’re a cheese enthusiast or just looking to change things up, provolone is a delightful addition to any dish. Ever tried it in a classic Italian sandwich? (see recipe below).
HOW DO I MAKE AN ITALIAN SANDWICH USING PROVOLONE?
This delicious Italian sandwich can be ready in just 10 minutes, once you have gathered all the ingredients together. It’s packed full of flavor, and will keep your hunger at bay! Can’t wait any longer – right – let’s go!
- INGREDIENTS
Ciabatta roll
1 tablespoon pesto sauce
1 tablespoon chopped sun-dried tomatoes
2 slices Sliced provolone
3 slices Smoked Ham
1 slice Classic Salami
1 slice Cracked Black Pepper Salami
1 slice Classic Pepperoni
1 slice Turkey Pepperoni - INSTRUCTIONS
i) Cut the ciabatta roll in half and toast each half for a few minutes until the edges just start to brown a bit.
ii) Spread the pesto sauce on the top slice of roll and then spread the sun-dried tomatoes on the bottom slice of roll.
iii) Place your smoked ham, salami, black pepper salami, pepperoni and turkey pepperoni on the bottom slice of roll and top with the provolone slices.
(iv)Toast for a few minutes until the provolone melts and the meats warm up.
(v) Top with the pesto half of the roll.
vi) Slice in half and serve warm with a green salad.
Summary for Provolone substitutes
Okay – that’s you all sorted with suitable substitutes for provolone.
Here’s a quick recap:
- Smoked Gouda: Mellow and smoky, perfect for a touch of simple sophistication.
- Aged Cheddar: Sharp and tangy, this is a classic choice that never disappoints.
- Fontina: The stylish Italian cousin of provolone, bringing its own flair to your dishes.
- Parmesan: Creamy and smooth, a fantastic melter for your dishes.
- Mozzarella: The perfect pizza topping, known for its gooey, stretchy magic.
- Gruyère: Nutty undertones that can elevate your recipes to new heights.
- Edam: Edam has a mild, nutty flavor and a smooth texture, but not the melt factor of provolone.
- Emmental: A firm, pale yellow cheese with a mild and nutty flavor, that melts well.
- Creamy Cashew Sauce: Cashews can contribute to a creamy and rich element in certain dishes.
- Nutritional Yeast: While not a direct replacement, nutritional yeast can add a cheesy, umami flavor to your dishes.
Disclaimer: The information provided on this page is for general guidance and culinary inspiration. While we strive to share the best tips and substitutes, you need to consider your own taste preferences and dietary needs vary. Always check for any personal allergies or dietary restrictions and always double-check product labels.
We have gathered together a lot more facts on ingredients such as herbs, spices, oils, nuts, etc. if you would like to learn some more.
Or if you need to swap out another ingredient have a look at our Substitutes section.