Mozzarella Vs Provolone: What's The Difference?

What is mozzarella?

Mozzarella is a fresh, pulled-curd Italian cheese traditionally made from water buffalo milk (mozzarella di bufala) in Campania, Italy. Most commercial mozzarella in the US is made from cow's milk; the result is called fior di latte. The cheesemaking process involves stretching warm curds until they form smooth, elastic balls, then storing in brine or whey. Fresh mozzarella has high moisture (about 50 percent) and mild, milky flavor with subtle tang. Low-moisture mozzarella (often called pizza cheese or block mozzarella) is aged briefly to reduce moisture, producing the firmer texture and superior melting characteristics ideal for pizza. Both fresh and low-moisture forms melt smoothly when heated. Mozzarella is the classic pizza cheese, also used in caprese salads, lasagna, eggplant parmesan, and Italian sandwiches.

What is provolone?

Provolone is an aged pulled-curd Italian cheese from southern Italy (originally Basilicata and Campania regions). The cheesemaking starts similarly to mozzarella, but the cheese is then aged for 2-12 months to develop firmer texture and sharper flavor. There are two main aging styles: provolone dolce (sweet, aged 2-3 months) has mild, slightly sweet flavor; provolone piccante (sharp, aged 4-12 months or longer) has sharper, more pungent flavor with stronger umami character. The cheese is typically formed into pear or sausage shapes, then hung with ropes to age. Provolone has lower moisture than mozzarella (35-40 percent) and firmer texture. The cheese melts smoothly when heated but maintains more structure than mozzarella. Provolone is popular in Italian sandwiches (especially philly cheesesteaks and Italian subs), antipasto platters, and panini.

How do mozzarella and provolone compare?

Both are pasta filata cheeses (pulled-curd) from southern Italy, but aging differs: mozzarella is fresh or briefly aged (days to weeks); provolone is aged 2-12 months or longer. Flavor differs significantly: mozzarella is mild and milky; provolone is sharper and more complex, especially the aged piccante version. Texture differs: mozzarella is soft and stretchy; provolone is firmer and sliceable. Melting characteristics differ: mozzarella melts smoothly and stretches; provolone melts well but maintains more structure with less stretch. Moisture content differs: mozzarella is 50 percent moisture; provolone is 35-40 percent. Salt content differs: provolone is slightly saltier from aging. Both work well in similar applications but produce different final results.

Can you substitute one for the other?

Yes, mozzarella and provolone substitute for each other in many applications. For pizza, mozzarella is traditional and produces the classic stretchy, mild result; provolone produces sharper flavor but melts well. For Italian sandwiches and panini, provolone is traditional and gives stronger flavor; mozzarella produces milder results but works fine. For caprese salads, fresh mozzarella is traditional; provolone wouldn't work well due to the firmer texture. For lasagna and baked pasta, both work; provolone gives sharper bite while mozzarella gives smoother integration. Mild provolone (dolce) is a closer substitute for mozzarella than sharp provolone. Smoked mozzarella shares some flavor characteristics with provolone if smokiness is desired.