The Best 9 Provolone Cheese Substitutes Greedy Gourmet

The Best 9 Provolone Cheese Substitutes Greedy Gourmet Fontina cheese. fontina cheese is an italian cow’s milk cheese. fontina is savory and nutty but also a milder cheese. fontina ranges from a semi soft cheese, to harder the longer it is aged, making it a good provolone cheese substitute. fontina was originally made in the aosta valley of the alps, and was much funkier in flavor and smell. Let’s have a look at the alternative to provolone that will definitely work in any dish of yours! 1. fontina cheese. this is one fantastic flavored italian semi soft cow cheese that works best as a provolone substitute. its rich nutty flavors and warm buttery texture gets it going with most of the recipes!.

The Best 9 Provolone Cheese Substitutes Greedy Gourmet If you feel fine about letting go of the strong taste that provolone has, provola can be of aid. 9. emmental. swiss cheese can make good substitutes for provolone cheese. emmental, for instance, with its sweet and aromatic flavor and its medium hard consistency is similar to provolone. 10. gruyère. Some of the best provolone cheese substitutes are low moisture mozzarella, fontina, scamorza and monterey jack cheese. you can also use semi hard cheddar, gouda, parmesan and provola can also be used instead of provolone. actually, there are two types of provolone cheese: dolce and piccante and each differ in flavor and texture. 4. parmesan cheese. this is a hard italian cheese substitute for provolone if you are needing the cheese just for grating or seasoning a dish. parmesan is quite different to provolone with a crumbly hard texture and a distinct salty flavour but the nutty flavour is a delicious addition to any dish or to a blend of other cheeses. Best substitutes for provolone to try. 1. cheddar cheese. cheddar cheese varies from hard to semi hard and if aged the same way as provolone then it’s the best substitute for provolone cheese in any dish. so, choose the one that comes with the same texture as provolone. it’s meltable and becomes gooey in cooked dishes.