Salted Provolone Cheese
Bos taurusClinical Encyclopedia
Salted Provolone cheese is a semi-hard cheese originating from Southern Italy, known for its rich flavor and versatility in culinary applications. It is made from cow's milk and has a distinct tangy taste due to the aging process.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed sliced in sandwiches, melted in dishes, or paired with fruits and nuts.
Smart Selection & Storage
Choose Provolone cheese that is firm and has a smooth texture without cracks or excessive moisture.
Wrap in wax paper and store in the refrigerator to maintain flavor and texture.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Essential for bone health and muscle function.
Supports muscle repair and growth.
"Provolone cheese is traditionally made in two varieties: Provolone Piccante, which is sharp and tangy, and Provolone Dolce, which is milder."
Myths vs Realities
Healthy Recipes
Provolone and Quinoa Salad
A refreshing salad featuring quinoa, fresh vegetables, and salted provolone cheese, perfect for a light lunch or dinner.
- 1 cup cooked quinoa
- 1/2 cup diced salted provolone cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, and basil.
- 2. Add the diced provolone cheese, olive oil, balsamic vinegar, salt, and pepper.
- 3. Toss gently to combine and serve chilled.
Provolone Stuffed Bell Peppers
Colorful bell peppers stuffed with a mixture of quinoa, black beans, and salted provolone cheese for a nutritious meal.
- 4 bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1/2 cup diced salted provolone cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix quinoa, black beans, provolone cheese, cumin, chili powder, and salt.
- 3. Stuff the bell pepper halves with the mixture and place them in a baking dish. Bake for 25-30 minutes.
Zucchini Noodles with Provolone and Pesto
A healthy twist on pasta, featuring zucchini noodles topped with melted provolone cheese and homemade basil pesto.
- 2 medium zucchinis, spiralized
- 1/2 cup salted provolone cheese, shredded
- 1/4 cup homemade or store-bought basil pesto
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Heat olive oil in a skillet over medium heat, add zucchini noodles, and sauté for 2-3 minutes.
- 2. Stir in the pesto and season with salt and pepper.
- 3. Top with shredded provolone cheese and let it melt before serving.
Provolone and Spinach Stuffed Chicken Breast
Juicy chicken breasts stuffed with a mixture of spinach and salted provolone cheese, baked to perfection.
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup salted provolone cheese, shredded
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix chopped spinach, provolone cheese, garlic powder, salt, and pepper.
- 3. Cut a pocket in each chicken breast, stuff with the mixture, secure with toothpicks, and bake for 25-30 minutes.
Provolone and Tomato Bruschetta
A delightful appetizer featuring toasted bread topped with fresh tomatoes, basil, and melted salted provolone cheese.
- 1 baguette, sliced
- 2 cups diced tomatoes
- 1/2 cup salted provolone cheese, shredded
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 400°F (200°C).
- 2. Mix tomatoes, basil, olive oil, salt, and pepper in a bowl.
- 3. Top each baguette slice with the tomato mixture and shredded provolone cheese, then bake for 10-12 minutes until cheese is melted.
Provolone and Vegetable Frittata
A protein-packed frittata loaded with vegetables and salted provolone cheese, great for breakfast or brunch.
- 6 large eggs
- 1/2 cup salted provolone cheese, shredded
- 1 cup mixed vegetables (bell peppers, spinach, onions)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 350°F (175°C).
- 2. In a skillet, heat olive oil and sauté mixed vegetables until tender.
- 3. Whisk eggs, season with salt and pepper, pour over the vegetables, sprinkle with provolone cheese, and bake for 20-25 minutes.
Provolone and Avocado Toast
A simple yet delicious avocado toast topped with salted provolone cheese for a creamy finish.
- 2 slices whole-grain bread
- 1 ripe avocado
- 1/2 cup salted provolone cheese, sliced
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1. Toast the whole-grain bread until golden brown.
- 2. Mash the avocado in a bowl, season with salt and pepper, and spread it on the toast.
- 3. Top with slices of provolone cheese and sprinkle with red pepper flakes if desired.
Provolone and Roasted Vegetable Wrap
A healthy wrap filled with roasted vegetables and salted provolone cheese, perfect for a quick lunch.
- 1 whole wheat wrap
- 1/2 cup roasted vegetables (zucchini, bell peppers, eggplant)
- 1/2 cup salted provolone cheese, sliced
- 1 tablespoon hummus
- Fresh spinach leaves
- 1. Spread hummus over the whole wheat wrap.
- 2. Layer with roasted vegetables, provolone cheese, and fresh spinach.
- 3. Roll tightly, slice in half, and enjoy.
Provolone and Lentil Soup
A hearty lentil soup enriched with salted provolone cheese, packed with protein and flavor.
- 1 cup dried lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1/2 cup salted provolone cheese, grated
- Salt and pepper to taste
- 1. In a large pot, sauté onion, carrots, and celery until softened.
- 2. Add lentils and vegetable broth, bring to a boil, then simmer for 30-40 minutes until lentils are tender.
- 3. Stir in grated provolone cheese, season with salt and pepper, and serve hot.
Provolone and Chickpea Salad
A protein-rich salad combining chickpeas, fresh vegetables, and salted provolone cheese for a filling meal.
- 1 can chickpeas, rinsed and drained
- 1/2 cup diced salted provolone cheese
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine chickpeas, provolone cheese, cucumber, cherry tomatoes, and red onion.
- 2. Drizzle with olive oil and lemon juice, then season with salt and pepper.
- 3. Toss gently and serve immediately.
Frequently Asked Questions (FAQ)
What is Provolone cheese made from?
Provolone cheese is made from cow's milk.
How should I store Provolone cheese?
Store in the refrigerator wrapped in wax paper or cheese paper to maintain freshness.
Can I freeze Provolone cheese?
Yes, but it may alter the texture; it's best used in cooked dishes after freezing.
What dishes can I use Provolone cheese in?
Provolone cheese is great in sandwiches, pasta dishes, and as a topping for pizzas.
Is Provolone cheese suitable for a low-carb diet?
Yes, Provolone cheese is low in carbohydrates and high in protein.
What is the difference between Provolone Piccante and Provolone Dolce?
Provolone Piccante is aged longer and has a sharper flavor, while Provolone Dolce is milder.
Does Provolone cheese contain lactose?
Provolone cheese is lower in lactose than many other cheeses, making it easier to digest for some individuals.
Can I use Provolone cheese in a cheese sauce?
Yes, Provolone cheese melts well and can be used in cheese sauces.