Provolone vs. Swiss Cheese: Comparing Provolone and Swiss

Provolone cheese is an Italian semi-hard cheese made from cow's milk. Like mozzarella, it is a stretched-curd cheese belonging to the pasta filata family of cheeses. It has a pale yellow color and a mild, buttery flavor. In terms of texture, it is a semi-soft cheese similar to Muenster or pepper Jack. Provolone is classified in one of two ways: provolone dolce or provolone piccante. Provolone dolce is made from calf's rennet; it is aged for two to three months and has a sweet, buttery flavor. Provolone piccante is typically made from goat or lamb's rennet; it is aged for four months to a year and gets its sharp, tangy flavor from the enzymes used during production.

Swiss cheese is a generic term that applies to several different types of cheese made in Switzerland including Gruyere and Emmental cheese. Swiss cheese may also refer to an American cheese that is meant to mimic the look, texture, and taste of Emmental. Typically, Swiss is a firm cheese made from cow's milk. It has a pale yellow color and a sweet, nutty flavor. Some Swiss cheese types have large holes called "eyes." Swiss cheese with no holes is referred to as "blind."

Provolone and Swiss cheese are iconic sandwich cheeses, but there are some notable differences between these two types of cheese.

• Origin: Provolone is an Italian cheese that originated in the Po River Valley region of Southern Italy. Swiss cheese comes from Switzerland and can refer to any cheese that mimics the look, texture, and flavor of Emmental cheese.
• Production process: Notable differences in the cheesemaking process set these two kinds of cheese apart. Provolone is a stretched-curd cheese and is more labor-intensive to make than Swiss. Swiss is a washed-rind cheese, meaning additional flavor additives are brushed onto the cheese during the aging process.
• Nutrition: Depending on the type, Swiss cheese may have higher cholesterol and fat content than provolone. Swiss cheese is higher in vitamins A, E, and B12. In addition, Swiss contains more calcium, phosphorus, and zinc. Provolone has higher levels of carbohydrates and sodium and is a source of potassium.
• Flavor: In contrast to the buttery, mild taste of provolone, Swiss is known for having a sweet, nutty flavor.
• Texture: Provolone is a semi-soft cheese, whereas Swiss is a semi-hard cheese. Provolone has a higher moisture content than Swiss, which makes it more pliable. Swiss holds up better to slicing because it’s firmer.
• Uses: Swiss cheese and provolone are both great on sandwiches and cheese boards, though provolone is the more popular choice in Italian delis. They make equally decent melting cheeses and can provide a good "cheese pull" when used to make grilled cheese sandwiches.

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