Cabecou Cheese vs Provolone Cheese
Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Cabecou Cheese?
Cabécou is a small round goat cheese from the Midi-Pyrénées in southern France, usually made with raw milk. It weighs under 40 grams (1.4 oz), tastes mildly lactic, and turns sharper once blue mold grows on its crust after about two weeks.
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 Cabecou Cheese and Provolone Cheese?
- Origin: Cabecou Cheese (France), Provolone Cheese (Italy)
- Milk type: Cabecou Cheese (goat's milk), Provolone Cheese (cow's milk)
- Texture: Cabecou Cheese (soft, artisan), Provolone Cheese (semi-hard, artisan)
- Aging: Cabecou Cheese (ten days to four weeks), Provolone Cheese (at least 4 months for piccante)
- Taste: Cabecou Cheese (smooth, tangy), Provolone Cheese (tangy)
Side-by-Side Comparison
| Cabecou Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Midi-Pyrenees | Campania, Italy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Soft, artisan | Semi-hard, artisan |
| Rind | Bloomy, thin and striped | — |
| Aging | Ten days to four weeks | At least 4 months for piccante |
| Taste | Smooth, tangy | Tangy |
Taste Comparison: Does Cabecou Cheese Taste Like Provolone Cheese?
Cabecou Cheese reads as smooth, tangy, while Provolone Cheese brings tangy character. On the nose, Cabecou Cheese offers aromatic, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Cabecou Cheese for Provolone Cheese?
Cabecou 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, Cabecou Cheese reads as smooth, tangy while Provolone Cheese brings tangy notes.
Which Is Better, Cabecou 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 Cabecou Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Cabecou Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Cabecou Cheese originates in France, while Provolone Cheese comes from Italy. Cabecou Cheese is made from goat milk; Provolone Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Provolone Cheese at least 4 months for piccante.
Is Cabecou Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabecou Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Cabecou Cheese taste like Provolone Cheese?
Cabecou Cheese reads as smooth, tangy, while Provolone Cheese is tangy. Aromas also diverge. Cabecou Cheese leans aromatic, and Provolone Cheese is closer to pleasant.
What is Cabecou Cheese made of?
Cabecou Cheese is made from goat milk (raw). It's typically aged ten days to four 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, Cabecou Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Provolone Cheese is semi-hard, artisan.