Barberey Cheese vs Provolone Cheese
Barberey Cheese is a soft cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Barberey Cheese?
Barberey is a French cheese originating from Troyes in the Aube region. Made from skimmed cow's milk, it has a fat content ranging between 20-30%, resulting in a soft texture. The cheese offers a pungent and woody flavor profile, while its aroma remains mild. It features a natural rind, which contributes to its overall character. Also known as ash trojan or cheese Troyes, Barberey is a distinct choice for those who appreciate stronger flavors in their cheese selection.
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 Barberey Cheese and Provolone Cheese?
- Origin: Barberey Cheese (France), Provolone Cheese (Italy)
- Texture: Barberey Cheese (soft), Provolone Cheese (semi-hard, artisan)
- Taste: Barberey Cheese (pungent, woody), Provolone Cheese (tangy)
Side-by-Side Comparison
| Barberey Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Troyes , Aube | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Skimmed | — |
| Texture | Soft | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | — | At least 4 months for piccante |
| Taste | Pungent, woody | Tangy |
Taste Comparison: Does Barberey Cheese Taste Like Provolone Cheese?
Barberey Cheese reads as pungent, woody, while Provolone Cheese brings tangy character. On the nose, Barberey Cheese offers mild, contrasted with Provolone Cheese's pleasant.
Can You Substitute Barberey Cheese for Provolone Cheese?
In most recipes, Barberey Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Barberey Cheese reads as pungent, woody while Provolone Cheese brings tangy notes.
Which Is Better, Barberey Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Barberey Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Barberey Cheese suits recipes that want pungent, woody notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Barberey Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Barberey Cheese originates in France, while Provolone Cheese comes from Italy.
Is Barberey Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Barberey Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Barberey Cheese taste like Provolone Cheese?
Barberey Cheese reads as pungent, woody, while Provolone Cheese is tangy. Aromas also diverge. Barberey Cheese leans mild, and Provolone Cheese is closer to pleasant.
What is Barberey Cheese made of?
Barberey Cheese is made from cow milk (skimmed). 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, Barberey Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Barberey Cheese is soft, while Provolone Cheese is semi-hard, artisan.