Abertam Cheese vs Provolone Cheese
Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Abertam Cheese?
Abertam is a traditional hard cheese made from sheep's milk in the Karlovy Vary region of the Czech Republic. It has a pale yellow color and a natural rind. The cheese offers a strong, tangy flavor with a noticeable acidity. With a fat content of 45%, Abertam has a firm texture that lends itself well to slicing or grating. It's an artisan cheese that is often used in cooking or enjoyed on its own as part of a cheese platter. Abertam is a staple in Czech cuisine and reflects the rich dairy tradition of the region.
What Is Provolone Cheese?
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
What's the Difference Between Abertam Cheese and Provolone Cheese?
- Origin: Abertam Cheese (Czech Republic), Provolone Cheese (Italy)
- Milk type: Abertam Cheese (sheep's milk), Provolone Cheese (cow's milk)
- Texture: Abertam Cheese (hard, artisan), Provolone Cheese (semi-hard, artisan)
- Taste: Abertam Cheese (acidic, strong, tangy), Provolone Cheese (tangy)
Side-by-Side Comparison
| Abertam Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Czech Republic | Italy |
| Specific Origin | Karlovy Vary | — |
| Milk Type | Sheep's milk | Cow's milk |
| Texture | Hard, artisan | Semi-hard, artisan |
| Rind | Natural | — |
| Taste | Acidic, strong, tangy | Tangy |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Abertam Cheese | Provolone Cheese | |
|---|---|---|
| Best Pairings | — | Pastrami, Salami |
| Other Good Pairings | — | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
Which would you pick?
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Where to buy Abertam Cheese and Provolone Cheese
Abertam Cheese
Provolone Cheese
Taste Comparison: Does Abertam Cheese Taste Like Provolone Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Provolone Cheese brings tangy character.
Can You Substitute Abertam Cheese for Provolone Cheese?
Abertam Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Provolone Cheese brings tangy notes.
Which Is Better, Abertam Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Abertam Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy notes, while Provolone Cheese fits dishes calling for tangy.
Frequently Asked Questions
Is Abertam Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Provolone Cheese comes from Italy. Abertam Cheese is made from sheep milk; Provolone Cheese uses cow.
Is Abertam Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Abertam Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Abertam Cheese taste like Provolone Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Provolone Cheese is tangy.
What is Abertam Cheese made of?
Abertam Cheese is made from sheep milk. It originates in Czech Republic.
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It originates in Italy.
Which should I choose, Abertam Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Provolone Cheese is semi-hard, artisan.
See full profiles: Abertam Cheese and Provolone Cheese.