Brillat-Savarin Cheese vs Provolone Cheese

Brillat-Savarin Cheese is a semisoft cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Brillat-Savarin Cheese?

Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.

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 Brillat-Savarin Cheese and Provolone Cheese?

• Origin: Brillat-Savarin Cheese (France), Provolone Cheese (Italy)
• Texture: Brillat-Savarin Cheese (Semisoft), Provolone Cheese (semi-hard, artisan)
• Aging: Brillat-Savarin Cheese (1 to 2 weeks), Provolone Cheese (at least 4 months for piccante)
• Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Brillat-Savarin Cheese Taste Like Provolone Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Provolone Cheese brings tangy character. On the nose, Brillat-Savarin Cheese offers milky, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Brillat-Savarin Cheese for Provolone Cheese?

In most recipes, Brillat-Savarin Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Provolone Cheese brings tangy notes.

Which Is Better, Brillat-Savarin Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Brillat-Savarin Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Brillat-Savarin Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Provolone Cheese at least 4 months for piccante.

Is Brillat-Savarin Cheese similar to Provolone Cheese?

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

Can I substitute Brillat-Savarin Cheese for Provolone Cheese?

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

Does Brillat-Savarin Cheese taste like Provolone Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Provolone Cheese is tangy. Aromas also diverge. Brillat-Savarin Cheese leans milky, and Provolone Cheese is closer to pleasant.

What is Brillat-Savarin Cheese made of?

Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 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, Brillat-Savarin Cheese or Provolone Cheese?

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