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 Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.
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 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)
- Aging: Abertam Cheese (2 months), Provolone Cheese (at least 4 months for piccante)
- 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 | Campania, Italy |
| Milk Type | Sheep's milk | Cow's milk |
| Texture | Hard, artisan | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | 2 months | At least 4 months for piccante |
| Taste | Acidic, strong, tangy | Tangy |
Taste Comparison: Does Abertam Cheese Taste Like Provolone Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Provolone Cheese brings tangy character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
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.
Which is your favorite?
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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. Aging also differs: Abertam Cheese is typically aged 2 months, Provolone Cheese at least 4 months for piccante.
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's typically aged 2 months. It originates in Czech Republic.
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, 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.