Bartlett Cheese vs Provolone Cheese

Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Bartlett Cheese?

Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.

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 Bartlett Cheese and Provolone Cheese?

• Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Provolone Cheese (Italy)
• Milk type: Bartlett Cheese (sheep's milk), Provolone Cheese (cow's milk)
• Texture: Bartlett Cheese (soft, artisan), Provolone Cheese (semi-hard, artisan)
• Taste: Bartlett Cheese (buttery, milky), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Bartlett Cheese Taste Like Provolone Cheese?

Bartlett Cheese reads as buttery, milky, while Provolone Cheese brings tangy character. On the nose, Bartlett Cheese offers aromatic, strong, contrasted with Provolone Cheese's pleasant.

Can You Substitute Bartlett Cheese for Provolone Cheese?

Bartlett Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Bartlett Cheese reads as buttery, milky while Provolone Cheese brings tangy notes.

Which Is Better, Bartlett Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bartlett Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Bartlett Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Provolone Cheese comes from Italy. Bartlett Cheese is made from sheep milk; Provolone Cheese uses cow.

Is Bartlett Cheese similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Bartlett Cheese for Provolone Cheese?

You can, but expect a shift in richness and milk character.

Does Bartlett Cheese taste like Provolone Cheese?

Bartlett Cheese reads as buttery, milky, while Provolone Cheese is tangy. Aromas also diverge. Bartlett Cheese leans aromatic, strong, and Provolone Cheese is closer to pleasant.

What is Bartlett Cheese made of?

Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

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, Bartlett Cheese or Provolone Cheese?

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