Charolais Cheese vs Provolone Cheese

Charolais Cheese is a semi-soft goat-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Charolais Cheese?

Charolais is a raw goat's milk cheese from the Charolais and Brionnais hills of Burgundy, France. It is one of the largest goat cheeses, sold as a tall barrel-shaped round of 250 to 310 grams, and has carried PDO status since 2014.

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 Charolais Cheese and Provolone Cheese?

• Origin: Charolais Cheese (France), Provolone Cheese (Italy)
• Milk type: Charolais Cheese (goat's milk), Provolone Cheese (cow's milk)
• Texture: Charolais Cheese (semi-soft), Provolone Cheese (semi-hard, artisan)
• Aging: Charolais Cheese (Minimum of 16 days), Provolone Cheese (at least 4 months for piccante)
• Taste: Charolais Cheese (acidic, salty, sweet), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Charolais Cheese Taste Like Provolone Cheese?

Charolais Cheese reads as acidic, salty, sweet, while Provolone Cheese brings tangy character. On the nose, Charolais Cheese offers subtle, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Charolais Cheese at minimum of 16 days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Charolais Cheese for Provolone Cheese?

Charolais Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Charolais Cheese reads as acidic, salty, sweet while Provolone Cheese brings tangy notes.

Which Is Better, Charolais Cheese or Provolone Cheese?

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

Frequently Asked Questions

Is Charolais Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Charolais Cheese originates in France, while Provolone Cheese comes from Italy. Charolais Cheese is made from goat milk; Provolone Cheese uses cow. Aging also differs: Charolais Cheese is typically aged minimum of 16 days, Provolone Cheese at least 4 months for piccante.

Is Charolais Cheese similar to Provolone Cheese?

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

Can I substitute Charolais Cheese for Provolone Cheese?

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

Does Charolais Cheese taste like Provolone Cheese?

Charolais Cheese reads as acidic, salty, sweet, while Provolone Cheese is tangy. Aromas also diverge. Charolais Cheese leans subtle, and Provolone Cheese is closer to pleasant.

What is Charolais Cheese made of?

Charolais Cheese is made from goat milk (unpasteurized). It's typically aged minimum of 16 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, Charolais Cheese or Provolone Cheese?

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