Abbaye de Citeaux Cheese vs Provolone Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

What's the Difference Between Abbaye de Citeaux Cheese and Provolone Cheese?

• Origin: Abbaye de Citeaux Cheese (France), Provolone Cheese (Italy)
• Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Provolone Cheese (semi-hard, artisan)
• Aging: Abbaye de Citeaux Cheese (three weeks), Provolone Cheese (at least 4 months for piccante)
• Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Provolone Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Provolone Cheese brings tangy character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Abbaye de Citeaux Cheese for Provolone Cheese?

In most recipes, Abbaye de Citeaux Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan, brined bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Provolone Cheese brings tangy notes.

Which Is Better, Abbaye de Citeaux Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Abbaye de Citeaux Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Provolone Cheese at least 4 months for piccante.

Is Abbaye de Citeaux Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Citeaux Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Citeaux Cheese taste like Provolone Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Provolone Cheese is tangy. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Provolone Cheese is closer to pleasant.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Abbaye de Citeaux Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Provolone Cheese is semi-hard, artisan.