What's the Best Substitute for Provolone Cheese?
Whether you're out of Provolone Cheese or looking for a healthier alternative, finding the right substitute can save your recipe. Italian semi-hard cheese with mild to sharp flavor depending on aging, known for its excellent melting properties In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for provolone cheese are mozzarella, Swiss cheese, or fontina.
Best Substitutes for Provolone Cheese
Mozzarella
Ratio
1:1
Best For
- pizza
- sandwiches
- pasta
- baking
Description
Italian cheese with similar mild flavor and excellent melting properties
Milder flavor than provolone but similar melting characteristics
Swiss Cheese
Ratio
1:1
Best For
- sandwiches
- fondue
- baking
- pasta
Description
Semi-hard cheese with nutty flavor and good melting properties
Different flavor profile but similar melting and texture characteristics
Fontina
Ratio
1:1
Best For
- fondue
- pasta
- baking
- sandwiches
Description
Italian cheese with mild, nutty flavor and excellent melting properties
Similar melting properties to provolone with slightly different flavor
Cheddar Cheese
Ratio
1:1
Best For
- sandwiches
- baking
- pasta
- soups
Description
Sharp, tangy cheese that melts well and adds bold flavor
Stronger flavor than provolone but similar melting properties
Gouda
Ratio
1:1
Best For
- sandwiches
- fondue
- baking
- pasta
Description
Dutch cheese with mild, slightly sweet flavor and good melting properties
Similar melting characteristics to provolone with different flavor profile
How to Choose the Right Substitute
When choosing a substitute for Provolone Cheese, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Provolone melts beautifully and is perfect for grilled sandwiches and pizza
Young provolone is mild and creamy, while aged provolone is sharper and more complex
Store provolone wrapped in cheese paper or wax paper in the refrigerator
Provolone pairs well with cured meats, tomatoes, and fresh herbs
Use provolone in fondue for its excellent melting properties
Provolone can be sliced thin for sandwiches or grated for pasta dishes
For best flavor, bring provolone to room temperature before serving
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications