Brie Cheese vs Provel Cheese
Brie Cheese is a soft cow-milk cheese from France, while Provel Cheese is soft, processed and made from cow milk, originating in United States.
What Is Brie Cheese?
Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.
What Is Provel Cheese?
Provel is a white processed cheese that blends cheddar, Swiss and provolone with liquid smoke. It melts at a low temperature, tastes buttery, and is the traditional cheese on St. Louis-style pizza.
What's the Difference Between Brie Cheese and Provel Cheese?
- Origin: Brie Cheese (France), Provel Cheese (United States)
- Milk treatment: Brie Cheese (Raw, Pasteurized), Provel Cheese (pasteurized)
- Texture: Brie Cheese (Soft), Provel Cheese (soft, processed)
- Rind: Brie Cheese (Bloomy), Provel Cheese (plastic)
- Taste: Brie Cheese (Nutty, Mushroom), Provel Cheese (buttery)
Side-by-Side Comparison
| Brie Cheese | Provel Cheese | |
|---|---|---|
| Country of Origin | France | United States |
| Specific Origin | Brie | St. Louis, Missouri |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Pasteurized | Pasteurized |
| Texture | Soft | Soft, processed |
| Rind | Bloomy | Plastic |
| Aging | At least 4 to 5 weeks; several months to a year for brie noir | — |
| Taste | Nutty, Mushroom | Buttery |
Taste Comparison: Does Brie Cheese Taste Like Provel Cheese?
Brie Cheese reads as nutty, mushroom, while Provel Cheese brings buttery character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Provel Cheese's smokey. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.
Can You Substitute Brie Cheese for Provel Cheese?
In most recipes, Brie Cheese and Provel 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 soft, processed. Flavor-wise, Brie Cheese reads as nutty, mushroom while Provel Cheese brings buttery notes.
Which Is Better, Brie Cheese or Provel 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 Cheese. For a soft, processed profile, Provel Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Provel Cheese fits dishes calling for buttery.
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Frequently Asked Questions
Is Brie Cheese the same as Provel Cheese?
No, they're distinct cheeses. Brie Cheese originates in France, while Provel Cheese comes from United States.
Is Brie Cheese similar to Provel Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brie Cheese for Provel Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brie Cheese taste like Provel Cheese?
Brie Cheese reads as nutty, mushroom, while Provel Cheese is buttery. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Provel Cheese is closer to smokey.
What is Brie Cheese made of?
Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.
What is Provel Cheese made of?
Provel Cheese is made from cow milk (pasteurized). It originates in United States.
Which should I choose, Brie Cheese or Provel Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Provel Cheese is soft, processed.