Carre de l'Est Cheese vs Provolone Cheese
Carre de l'Est 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 Carre de l'Est Cheese?
Carre de l'Est is a soft cow's milk cheese from Lorraine in eastern France, sold in small squares of 330 g. It is made much like Camembert but comes out firmer, with a damp red rind and a stretchy paste that melts in the mouth.
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 Carre de l'Est Cheese and Provolone Cheese?
- Origin: Carre de l'Est Cheese (France), Provolone Cheese (Italy)
- Texture: Carre de l'Est Cheese (soft), Provolone Cheese (semi-hard, artisan)
- Aging: Carre de l'Est Cheese (5 weeks), Provolone Cheese (at least 4 months for piccante)
- Taste: Carre de l'Est Cheese (smokey), Provolone Cheese (tangy)
Side-by-Side Comparison
| Carre de l'Est Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Lorraine, Eastern France | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft | Semi-hard, artisan |
| Rind | Washed | — |
| Aging | 5 weeks | At least 4 months for piccante |
| Taste | Smokey | Tangy |
Taste Comparison: Does Carre de l'Est Cheese Taste Like Provolone Cheese?
Carre de l'Est Cheese reads as smokey, while Provolone Cheese brings tangy character. Aging plays into this as well. Carre de l'Est Cheese at 5 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Carre de l'Est Cheese for Provolone Cheese?
In most recipes, Carre de l'Est 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, Carre de l'Est Cheese reads as smokey while Provolone Cheese brings tangy notes.
Which Is Better, Carre de l'Est 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 Carre de l'Est Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Carre de l'Est Cheese suits recipes that want smokey notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Carre de l'Est Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Carre de l'Est Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Carre de l'Est Cheese is typically aged 5 weeks, Provolone Cheese at least 4 months for piccante.
Is Carre de l'Est Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Carre de l'Est Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Carre de l'Est Cheese taste like Provolone Cheese?
Carre de l'Est Cheese reads as smokey, while Provolone Cheese is tangy.
What is Carre de l'Est Cheese made of?
Carre de l'Est Cheese is made from cow milk (pasteurized). It's typically aged 5 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, Carre de l'Est Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Carre de l'Est Cheese is soft, while Provolone Cheese is semi-hard, artisan.