Chaumes Cheese vs Provolone Cheese
Chaumes Cheese is a soft, semi-soft, soft-ripened cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Chaumes Cheese?
Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord, south west France, built on traditional Trappist-style cheesemaking. It is known for its bright tangerine-orange washed rind, full-bodied flavour and smooth, faintly rubbery texture.
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 Chaumes Cheese and Provolone Cheese?
- Origin: Chaumes Cheese (France), Provolone Cheese (Italy)
- Texture: Chaumes Cheese (soft, semi-soft, soft-ripened), Provolone Cheese (semi-hard, artisan)
- Aging: Chaumes Cheese (4 weeks), Provolone Cheese (at least 4 months for piccante)
- Taste: Chaumes Cheese (full-flavored, nutty), Provolone Cheese (tangy)
Side-by-Side Comparison
| Chaumes Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | St Antoine | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, semi-soft, soft-ripened | Semi-hard, artisan |
| Rind | Washed | — |
| Aging | 4 weeks | At least 4 months for piccante |
| Taste | Full-flavored, nutty | Tangy |
Taste Comparison: Does Chaumes Cheese Taste Like Provolone Cheese?
Chaumes Cheese reads as full-flavored, nutty, while Provolone Cheese brings tangy character. On the nose, Chaumes Cheese offers aromatic, strong, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Chaumes Cheese at 4 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Chaumes Cheese for Provolone Cheese?
In most recipes, Chaumes Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, semi-soft, soft-ripened bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Chaumes Cheese reads as full-flavored, nutty while Provolone Cheese brings tangy notes.
Which Is Better, Chaumes Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semi-soft, soft-ripened cheese, go with Chaumes Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Chaumes Cheese suits recipes that want full-flavored, nutty notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Chaumes Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Chaumes Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Chaumes Cheese is typically aged 4 weeks, Provolone Cheese at least 4 months for piccante.
Is Chaumes Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Chaumes Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chaumes Cheese taste like Provolone Cheese?
Chaumes Cheese reads as full-flavored, nutty, while Provolone Cheese is tangy. Aromas also diverge. Chaumes Cheese leans aromatic, strong, and Provolone Cheese is closer to pleasant.
What is Chaumes Cheese made of?
Chaumes Cheese is made from cow milk (pasteurized). It's typically aged 4 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, Chaumes Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chaumes Cheese is soft, semi-soft, soft-ripened, while Provolone Cheese is semi-hard, artisan.