Chabichou du Poitou Cheese vs Provolone Cheese

Chabichou du Poitou Cheese is a soft, creamy to brittle goat-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Chabichou du Poitou Cheese?

Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.

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 Chabichou du Poitou Cheese and Provolone Cheese?

• Origin: Chabichou du Poitou Cheese (France), Provolone Cheese (Italy)
• Milk type: Chabichou du Poitou Cheese (goat's milk), Provolone Cheese (cow's milk)
• Texture: Chabichou du Poitou Cheese (Soft, creamy to brittle), Provolone Cheese (semi-hard, artisan)
• Aging: Chabichou du Poitou Cheese (At least 10 days), Provolone Cheese (at least 4 months for piccante)
• Taste: Chabichou du Poitou Cheese (Slightly salty), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Chabichou du Poitou Cheese Taste Like Provolone Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Provolone Cheese brings tangy character. On the nose, Chabichou du Poitou Cheese offers goaty, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Chabichou du Poitou Cheese at at least 10 days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Chabichou du Poitou Cheese for Provolone Cheese?

Chabichou du Poitou Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy to brittle bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Chabichou du Poitou Cheese reads as slightly salty while Provolone Cheese brings tangy notes.

Which Is Better, Chabichou du Poitou Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy to brittle cheese, go with Chabichou du Poitou Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Chabichou du Poitou Cheese suits recipes that want slightly salty notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Chabichou du Poitou Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Chabichou du Poitou Cheese originates in France, while Provolone Cheese comes from Italy. Chabichou du Poitou Cheese is made from goat milk; Provolone Cheese uses cow. Aging also differs: Chabichou du Poitou Cheese is typically aged at least 10 days, Provolone Cheese at least 4 months for piccante.

Is Chabichou du Poitou Cheese similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Chabichou du Poitou Cheese for Provolone Cheese?

You can, but expect a shift in richness and milk character.

Does Chabichou du Poitou Cheese taste like Provolone Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Provolone Cheese is tangy. Aromas also diverge. Chabichou du Poitou Cheese leans goaty, and Provolone Cheese is closer to pleasant.

What is Chabichou du Poitou Cheese made of?

Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. 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, Chabichou du Poitou Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chabichou du Poitou Cheese is soft, creamy to brittle, while Provolone Cheese is semi-hard, artisan.