Caerphilly Cheese vs Provolone Cheese

Caerphilly Cheese is a tri-layered: brie-like to dense core cow-milk cheese from United Kingdom and Wales, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Caerphilly Cheese?

Caerphilly is a white, crumbly cow's milk cheese from the area around the town of Caerphilly in Wales, first made on farms to feed local coal miners. It has a mild taste with a tang of lemon and ripens in as little as 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 Caerphilly Cheese and Provolone Cheese?

• Origin: Caerphilly Cheese (United Kingdom and Wales), Provolone Cheese (Italy)
• Texture: Caerphilly Cheese (Tri-layered: Brie-like to dense core), Provolone Cheese (semi-hard, artisan)
• Aging: Caerphilly Cheese (from 2 weeks), Provolone Cheese (at least 4 months for piccante)
• Taste: Caerphilly Cheese (Earthy, barnyard, lemony), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Caerphilly Cheese Taste Like Provolone Cheese?

Caerphilly Cheese reads as earthy, barnyard, lemony, while Provolone Cheese brings tangy character. On the nose, Caerphilly Cheese offers fresh, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Caerphilly Cheese at from 2 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Caerphilly Cheese for Provolone Cheese?

In most recipes, Caerphilly Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect tri-layered: brie-like to dense core bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Caerphilly Cheese reads as earthy, barnyard, lemony while Provolone Cheese brings tangy notes.

Which Is Better, Caerphilly Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a tri-layered: brie-like to dense core cheese, go with Caerphilly Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Caerphilly Cheese suits recipes that want earthy, barnyard, lemony notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Caerphilly Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Caerphilly Cheese originates in United Kingdom and Wales, while Provolone Cheese comes from Italy. Aging also differs: Caerphilly Cheese is typically aged from 2 weeks, Provolone Cheese at least 4 months for piccante.

Is Caerphilly Cheese similar to Provolone Cheese?

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

Can I substitute Caerphilly Cheese for Provolone Cheese?

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

Does Caerphilly Cheese taste like Provolone Cheese?

Caerphilly Cheese reads as earthy, barnyard, lemony, while Provolone Cheese is tangy. Aromas also diverge. Caerphilly Cheese leans fresh, and Provolone Cheese is closer to pleasant.

What is Caerphilly Cheese made of?

Caerphilly Cheese is made from cow milk (unpasteurized). It's typically aged from 2 weeks. It originates in United Kingdom and Wales.

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, Caerphilly Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caerphilly Cheese is tri-layered: brie-like to dense core, while Provolone Cheese is semi-hard, artisan.