Provolone vs Mozzarella
The short answer
Both are stretched-curd (pasta filata) cheeses. Mozzarella is fresh or lightly aged, mild and milky, and melts into soft stretchy pools. Provolone is aged longer, firmer and sharper, ranging from mild dolce to tangy piccante. Use mozzarella for pizza and baked pasta; provolone for sandwiches like sausage and peppers.
Provolone
An aged pasta filata cheese. Dolce is mild and buttery; piccante is aged longer and sharp. Holds its shape better when warmed.
Best for
- • Sausage and peppers sandwiches
- • Hoagies and heroes
- • Antipasto boards
- • Stuffed sausage
Mozzarella
Fresh mozzarella is soft and milky; low-moisture mozzarella is firmer and is the classic shredded pizza cheese.
Best for
- • Pizza
- • Baked ziti and lasagna
- • Caprese
- • Chicken or eggplant parm
Side by side
| Provolone | Mozzarella | |
|---|---|---|
| Style | Aged pasta filata | Fresh or low-moisture pasta filata |
| Flavor | Mild to sharp | Mild, milky |
| Melt | Melts smooth, less stretch | Very stretchy |
| On a sausage sandwich | Classic choice | Works, but milder |
Which to use on sausage and peppers
Lay sliced provolone over the hot sausage and peppers in the roll and let it soften for a minute. Its sharper edge stands up to fennel sausage; mozzarella gives a gentler, stretchier sandwich.
Mixing them
Many pizza and baked-pasta cooks blend the two: mozzarella for stretch, a little provolone for flavor.
Common questions
- Is provolone stronger than mozzarella?
- Yes. Provolone is aged and ranges from mild to sharp; mozzarella is mild.
- Can I substitute provolone for mozzarella?
- Usually yes. Expect more flavor and a little less stretch.
- What cheese goes on sausage and peppers?
- Provolone is the most common choice; mozzarella is a milder option.
- Are provolone and mozzarella related?
- Both are pasta filata cheeses, made by stretching curd in hot water.
Put it to work
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What is Italian seasoning and how do you make it?
Italian seasoning is a dried herb blend — usually oregano, basil, thyme, rosemary and marjoram — popular in American and Italian-American kitchens rather than a traditional Italian ingredient. To make it: combine 2 tablespoons each dried oregano and basil with 1 tablespoon each dried thyme and marjoram and 1 teaspoon crumbled rosemary. Store airtight and use within about six months for the best aroma.