Batzos Cheese vs Provolone Cheese
Batzos Cheese is a semihard goat and sheep-milk cheese from Greece, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Batzos Cheese?
Batzos is a Greek brined cheese made from sheep's milk, goat's milk, or a mixture of the two. It is rindless, semi-hard to hard, full of irregular holes, and salty with a slightly piquant edge. It has held EU PDO status since 1996.
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 Batzos Cheese and Provolone Cheese?
- Origin: Batzos Cheese (Greece), Provolone Cheese (Italy)
- Milk type: Batzos Cheese (goat's and sheep's milk), Provolone Cheese (cow's milk)
- Texture: Batzos Cheese (Semihard), Provolone Cheese (semi-hard, artisan)
- Aging: Batzos Cheese (at least 3 months), Provolone Cheese (at least 4 months for piccante)
- Taste: Batzos Cheese (Sourish and slightly piquant), Provolone Cheese (tangy)
Side-by-Side Comparison
| Batzos Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Western Macedonia, Northwest Greece | Campania, Italy |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Raw or pasteurized | — |
| Texture | Semihard | Semi-hard, artisan |
| Rind | None | — |
| Aging | At least 3 months | At least 4 months for piccante |
| Taste | Sourish and slightly piquant | Tangy |
Taste Comparison: Does Batzos Cheese Taste Like Provolone Cheese?
Batzos Cheese reads as sourish and slightly piquant, while Provolone Cheese brings tangy character. On the nose, Batzos Cheese offers pleasant, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Batzos Cheese at at least 3 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Batzos Cheese for Provolone Cheese?
Batzos Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Batzos Cheese reads as sourish and slightly piquant while Provolone Cheese brings tangy notes.
Which Is Better, Batzos Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semihard cheese, go with Batzos Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Batzos Cheese suits recipes that want sourish and slightly piquant notes, while Provolone Cheese fits dishes calling for tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Batzos Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Batzos Cheese originates in Greece, while Provolone Cheese comes from Italy. Batzos Cheese is made from goat and sheep milk; Provolone Cheese uses cow. Aging also differs: Batzos Cheese is typically aged at least 3 months, Provolone Cheese at least 4 months for piccante.
Is Batzos Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Batzos Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Batzos Cheese taste like Provolone Cheese?
Batzos Cheese reads as sourish and slightly piquant, while Provolone Cheese is tangy.
What is Batzos Cheese made of?
Batzos Cheese is made from goat and sheep milk (raw or pasteurized). It's typically aged at least 3 months. It originates in Greece.
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, Batzos Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Batzos Cheese is semihard, while Provolone Cheese is semi-hard, artisan.