Brie de Melun Cheese vs Provolone Cheese

Brie de Melun 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 Brie de Melun Cheese?

Brie de Melun is a soft unpasteurised cow's milk cheese from the Brie region of France, one of only two bries the French government certifies. It is smaller than Brie de Meaux, with a stronger flavour and a more pungent smell, and has held AOC status since 1980.

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 Brie de Melun Cheese and Provolone Cheese?

• Origin: Brie de Melun Cheese (France), Provolone Cheese (Italy)
• Texture: Brie de Melun Cheese (Soft), Provolone Cheese (semi-hard, artisan)
• Aging: Brie de Melun Cheese (at least four or five weeks), Provolone Cheese (at least 4 months for piccante)
• Taste: Brie de Melun Cheese (salty, sharp, sour, strong), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Brie de Melun Cheese Taste Like Provolone Cheese?

Brie de Melun Cheese reads as salty, sharp, sour, strong, while Provolone Cheese brings tangy character. On the nose, Brie de Melun Cheese offers grassy, musty, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Brie de Melun Cheese at at least four or five weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Brie de Melun Cheese for Provolone Cheese?

In most recipes, Brie de Melun 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, Brie de Melun Cheese reads as salty, sharp, sour, strong while Provolone Cheese brings tangy notes.

Which Is Better, Brie de Melun 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 Brie de Melun Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Brie de Melun Cheese suits recipes that want salty, sharp, sour, strong notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Brie de Melun Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Brie de Melun Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Brie de Melun Cheese is typically aged at least four or five weeks, Provolone Cheese at least 4 months for piccante.

Is Brie de Melun Cheese similar to Provolone Cheese?

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

Can I substitute Brie de Melun Cheese for Provolone Cheese?

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

Does Brie de Melun Cheese taste like Provolone Cheese?

Brie de Melun Cheese reads as salty, sharp, sour, strong, while Provolone Cheese is tangy. Aromas also diverge. Brie de Melun Cheese leans grassy, musty, and Provolone Cheese is closer to pleasant.

What is Brie de Melun Cheese made of?

Brie de Melun Cheese is made from cow milk (unpasteurized). It's typically aged at least four or five 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, Brie de Melun Cheese or Provolone Cheese?

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