Subtotal $0.00
Shop Now
Provolone is a firm, stretched-curd cheese with a smooth, slightly stringy texture, made by kneading and stretching the curd in hot water, then brining and curing it. In USDA SR Legacy data, an ounce of provolone has about 100 calories, 7 grams of protein and 16% of the Daily Value for calcium, with 9% DV for sodium and 24% DV for saturated fat. This guide covers provolone nutrition, what the FDA standard says provolone cheese must be, why every label says smoked or not smoked, how provolone vs mozzarella compares, and what the evidence says when people ask whether provolone is healthy.
Peptide Labs does not sell provolone or cheese products. This article is general nutrition information, not medical advice.
Key Takeaways
- 21 CFR 133.181 defines provolone as a stretched-curd cheese with at least 45% milkfat in the solids and no more than 45% moisture.
- Provolone made from raw milk must be aged at least 60 days at 35 degrees F or warmer.
- FDA requires the words Smoked or Not smoked next to the name on the front of the package.
- Per ounce, USDA lists about 100 calories, 7 grams of protein and 16% DV calcium for provolone.
- Provolone has more sodium and saturated fat per ounce than whole-milk mozzarella in USDA data.
What is provolone cheese?
FDA’s standard of identity for provolone (21 CFR 133.181) calls it “a pasta filata or stretched curd-type cheese” and adds, “It has a stringy texture.” The standard spells out the method. Milk is cultured and set with clotting enzymes, the curd is cut and heated to release whey, and then the curd is matted, cut, immersed in hot water, and kneaded and stretched until it is smooth and free from lumps. It is molded while warm so the surface seals, firmed in cold water, salted in brine, dried and given some additional curing.
That hot-water stretching links provolone to mozzarella and to string cheese, but provolone is drier and aged, so it slices cleanly and has a fuller, sometimes sharp flavor. The standard lets the cheese be smoked, and it allows the name to include the shape of the cheese, such as “salami provolone” for the long sausage-shaped form.
What the label rules say
- Composition: at least 45% milkfat by weight of the solids and no more than 45% moisture by weight.
- Smoked or not smoked: one of these terms must appear with the name wherever it is shown on the principal display panel, in letters at least half the height of the name.
- Raw milk: if the dairy ingredients are not pasteurized, the cheese must be held at not less than 35°F for at least 60 days.
- Color and bleaching: a blue or green color may be added only to neutralize the natural yellow of the curd. If the milk is bleached with benzoyl peroxide, vitamin A must be added back to make up for what bleaching destroys, and artificial coloring is not used.
Provolone nutrition per ounce (USDA)
These values come from USDA FoodData Central SR Legacy, per 1 ounce (28.35 grams), with percent Daily Value (% DV) based on FDA reference amounts. A USDA slice of provolone weighs 28 grams, so a slice is almost exactly the same as the ounce shown. Three other cheeses are included for comparison.
| Per 1 oz (USDA FDC ID) | Calories | Protein (% DV) | Saturated fat (% DV) | Sodium (% DV) | Calcium (% DV) |
|---|---|---|---|---|---|
| Provolone (170850) | 100 | 7.3 g (15%) | 4.8 g (24%) | 206 mg (9%) | 214 mg (16%) |
| Provolone, reduced fat (172215) | 78 | 7.0 g (14%) | 3.2 g (16%) | 174 mg (8%) | 214 mg (16%) |
| Mozzarella, whole milk (170845) | 85 | 6.3 g (13%) | 3.9 g (20%) | 138 mg (6%) | 143 mg (11%) |
| Cheddar (173414) | 114 | 6.5 g (13%) | 5.3 g (27%) | 185 mg (8%) | 201 mg (15%) |
| Swiss (171251) | 111 | 7.6 g (15%) | 5.2 g (26%) | 53 mg (2%) | 252 mg (19%) |
Beyond the table, USDA lists provolone at 11% DV for phosphorus, 17% DV for vitamin B12 (0.41 micrograms per ounce), 7% DV for vitamin A and 8% DV for zinc per ounce. Portions add up quickly: USDA’s 1-cup portion of diced provolone (132 grams) has about 463 calories, 113% DV for saturated fat and 42% DV for sodium. For other dairy and non-dairy sources, see our guides to B12 foods and high-protein foods.
Is provolone healthy?
Provolone is a nutrient-dense cheese: in USDA data, an ounce supplies a useful share of protein, calcium and vitamin B12. It is also a salty, fairly fatty food, so whether it fits your eating pattern depends on how much you eat and what it replaces.
Sodium
FDA describes 5% DV or less per serving as low in sodium and 20% DV or more as high. At 9% DV per ounce in USDA data, provolone sits in the middle: saltier than whole-milk mozzarella or Swiss, and close to cheddar. Brining is part of the FDA method, which helps explain the difference. Our low-sodium foods guide explains how to compare labels.
Saturated fat
Both the 2020-2025 and 2025-2030 Dietary Guidelines say saturated fat should stay under 10% of daily calories, and the 2025-2030 edition says people who consume dairy can include full-fat dairy with no added sugars. USDA lists reduced-fat provolone at 16% DV for saturated fat per ounce, compared with 24% DV for regular provolone.
Calcium and the dairy group
The 2020-2025 Dietary Guidelines name provolone in their list of cheeses that count toward the dairy food group. At 16% DV per ounce in USDA data, it supplies far more calcium than cream-based cheeses such as mascarpone. Our calcium-rich foods list compares other options.
Provolone vs mozzarella
Provolone and mozzarella are both stretched-curd cheeses, so the question of provolone vs mozzarella comes down to moisture, curing and salt. FDA caps provolone at 45% moisture, while its standard mozzarella has more than 52% and low-moisture mozzarella more than 45%. Provolone is also brined, dried and aged, and it may be smoked. The result is a firmer cheese with a stronger flavor that slices for sandwiches, while mozzarella stays milder and softer.
In USDA data, provolone has more protein, calcium, sodium and saturated fat per ounce than whole-milk mozzarella, largely because it holds less water: USDA lists about 41 grams of water per 100 grams of provolone and 50 grams for whole-milk mozzarella. Aged hard cheeses such as parmesan go further still. Our cheese guide covers the main families.
Lactose, allergy and pregnancy
- Lactose: SR Legacy gives no lactose value for provolone. NIDDK says hard cheeses, like cheddar or Swiss, are lower in lactose than other milk products, and some people with lactose intolerance find them easier to handle. Our lactase guide explains enzyme products.
- Milk allergy: milk is one of the nine major food allergens under US law. A milk allergy is a different condition from lactose intolerance, and a low-lactose cheese is still a milk product.
- Pregnancy: FDA says pregnant women are about 10 times more likely than other healthy adults to get listeriosis and advises avoiding cheeses made from unpasteurized milk. The provolone standard allows raw milk if the cheese is aged for 60 days, so look for pasteurized milk on the label, especially on imported or deli-counter cheese, and ask your clinician about your own diet.
- Higher-risk groups: CDC names pregnant women, newborns and adults 65 or older among the groups most at risk from Listeria.
Frequently Asked Questions
How many calories are in a slice of provolone?
USDA lists about 100 calories per ounce of provolone, and a USDA slice weighs 28 grams, so one slice has about 98 calories. Reduced-fat provolone has about 78 calories per ounce in USDA data.
Is provolone cheese pasteurized?
Usually, but not always. FDA allows provolone made from raw milk if it is aged for at least 60 days, so check the label for pasteurized milk.
Is provolone healthy?
It supplies protein, calcium and vitamin B12 per ounce in USDA data. It also has moderate sodium and notable saturated fat, so portion size matters.
What is the difference between provolone and mozzarella?
Both are stretched-curd cheeses, but provolone is drier, brined and aged, and it may be smoked. FDA caps provolone at 45% moisture, while standard mozzarella has more than 52%.
What does not smoked mean on provolone?
FDA requires every provolone label to say Smoked or Not smoked next to the name, so shoppers can tell whether the cheese was smoked.
Is provolone low in lactose?
USDA has no lactose value for provolone. NIDDK says hard cheeses are generally lower in lactose than other milk products; tolerance varies from person to person.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Mascarpone: What It Is, Nutrition Facts, Swaps and Safety, Mozzarella: Nutrition, Fresh vs Low-Moisture and Health Facts, Cheese: Nutrition, Types of Cheese and Is Cheese Healthy?.