Abondance Cheese vs Provolone Cheese

Abondance Cheese is a semi-cooked, pressed cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Abondance Cheese?

Abondance is a semi-hard raw cow's milk cheese from the Haute-Savoie department of France, named after the commune where it is made. A wheel weighs about 10 kg (22 lb), and the cheese has held AOC status since 1990.

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 Abondance Cheese and Provolone Cheese?

• Origin: Abondance Cheese (France), Provolone Cheese (Italy)
• Texture: Abondance Cheese (Semi-cooked, pressed), Provolone Cheese (semi-hard, artisan)
• Aging: Abondance Cheese (100 days to 8-12 months), Provolone Cheese (at least 4 months for piccante)
• Taste: Abondance Cheese (Savory, yet fruity with an intense "umami" taste), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Abondance Cheese Taste Like Provolone Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Provolone Cheese brings tangy character. On the nose, Abondance Cheese offers yeasty, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Abondance Cheese at 100 days to 8-12 months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Abondance Cheese for Provolone Cheese?

In most recipes, Abondance Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-cooked, pressed bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Abondance Cheese reads as savory, yet fruity with an intense "umami" taste while Provolone Cheese brings tangy notes.

Which Is Better, Abondance Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-cooked, pressed cheese, go with Abondance Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Abondance Cheese suits recipes that want savory, yet fruity with an intense "umami" taste notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Abondance Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Abondance Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Abondance Cheese is typically aged 100 days to 8-12 months, Provolone Cheese at least 4 months for piccante.

Is Abondance Cheese similar to Provolone Cheese?

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

Can I substitute Abondance Cheese for Provolone Cheese?

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

Does Abondance Cheese taste like Provolone Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Provolone Cheese is tangy. Aromas also diverge. Abondance Cheese leans yeasty, and Provolone Cheese is closer to pleasant.

What is Abondance Cheese made of?

Abondance Cheese is made from cow milk (unpasteurized). It's typically aged 100 days to 8-12 months. 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, Abondance Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abondance Cheese is semi-cooked, pressed, while Provolone Cheese is semi-hard, artisan.