Aisy Cendre Cheese vs Provolone Cheese

Aisy Cendre Cheese is a semi-soft, smear-ripened cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Aisy Cendre Cheese?

Aisy cendré is a French cow's milk cheese made in Époisses, in Burgundy. Its washed rind is scrubbed for two weeks and then rolled in wood ash, which leaves a greyish coat, a slightly smoked aroma and a paste usually eaten while still firm.

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 Aisy Cendre Cheese and Provolone Cheese?

• Origin: Aisy Cendre Cheese (France), Provolone Cheese (Italy)
• Texture: Aisy Cendre Cheese (semi-soft, smear-ripened), Provolone Cheese (semi-hard, artisan)
• Aging: Aisy Cendre Cheese (2 weeks), Provolone Cheese (at least 4 months for piccante)
• Taste: Aisy Cendre Cheese (full-flavored, herbaceous, salty, smokey), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Aisy Cendre Cheese Taste Like Provolone Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Provolone Cheese brings tangy character. On the nose, Aisy Cendre Cheese offers earthy, nutty, smokey, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Aisy Cendre Cheese at 2 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Aisy Cendre Cheese for Provolone Cheese?

In most recipes, Aisy Cendre Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, smear-ripened bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey while Provolone Cheese brings tangy notes.

Which Is Better, Aisy Cendre 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, smear-ripened cheese, go with Aisy Cendre Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Aisy Cendre Cheese suits recipes that want full-flavored, herbaceous, salty, smokey notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Aisy Cendre Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Aisy Cendre Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Aisy Cendre Cheese is typically aged 2 weeks, Provolone Cheese at least 4 months for piccante.

Is Aisy Cendre Cheese similar to Provolone Cheese?

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

Can I substitute Aisy Cendre Cheese for Provolone Cheese?

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

Does Aisy Cendre Cheese taste like Provolone Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Provolone Cheese is tangy. Aromas also diverge. Aisy Cendre Cheese leans earthy, nutty, smokey, and Provolone Cheese is closer to pleasant.

What is Aisy Cendre Cheese made of?

Aisy Cendre Cheese is made from cow milk (pasteurized). It's typically aged 2 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, Aisy Cendre Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Aisy Cendre Cheese is semi-soft, smear-ripened, while Provolone Cheese is semi-hard, artisan.