Cheddar Cheese vs Provola dei Nebrodi Cheese
Cheddar Cheese
Provola dei Nebrodi Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Provola dei Nebrodi Cheese is soft and compact and made from cow, goat, and sheep milk, originating in Italy.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What Is Provola dei Nebrodi Cheese?
Provola dei Nebrodi is a DOP stretched-curd cheese from the Nebrodi mountains of Sicily, made with raw cow's milk and lamb or kid rennet. It is the only Sicilian provola that is aged, and wheels reach four or five kilograms (about 9 to 11 pounds).
What's the Difference Between Cheddar Cheese and Provola dei Nebrodi Cheese?
- Origin: Cheddar Cheese (England), Provola dei Nebrodi Cheese (Italy)
- Milk type: Cheddar Cheese (cow's milk), Provola dei Nebrodi Cheese (Cow's whole milk, sometimes with sheep's and/or goat's milk)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Provola dei Nebrodi Cheese (Raw)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Provola dei Nebrodi Cheese (Soft and compact)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Provola dei Nebrodi Cheese (Thin, straw-yellow to yellow-amber)
- Aging: Cheddar Cheese (A few months to several years), Provola dei Nebrodi Cheese (1 to 4 months)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Provola dei Nebrodi Cheese (Sweet and slightly sour when fresh, savory and strong when aged)
Side-by-Side Comparison
| Cheddar Cheese | Provola dei Nebrodi Cheese | |
|---|---|---|
| Country of Origin | England | Italy |
| Specific Origin | Southwest (Somerset, Gloucester) | Northeastern Sicily, Area Of Floresta |
| Milk Type | Cow's milk | Cow's whole milk, sometimes with sheep's and/or goat's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw |
| Texture | Varies (rubbery to friable and crystalline) | Soft and compact |
| Rind | Varies (natural, cloth, wax, plastic) | Thin, straw-yellow to yellow-amber |
| Aging | A few months to several years | 1 to 4 months |
| Taste | Mild to sharp, buttery to brothy and savory | Sweet and slightly sour when fresh, savory and strong when aged |
Taste Comparison: Does Cheddar Cheese Taste Like Provola dei Nebrodi Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Provola dei Nebrodi Cheese leans toward warm milk, butter, fruit notes when fresh; savory and stronger when aged. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Provola dei Nebrodi Cheese at 1 to 4 months.
Can You Substitute Cheddar Cheese for Provola dei Nebrodi Cheese?
Cheddar Cheese can stand in for Provola dei Nebrodi Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for soft and compact. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged notes.
Which Is Better, Cheddar Cheese or Provola dei Nebrodi Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a soft and compact profile, Provola dei Nebrodi Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Provola dei Nebrodi Cheese fits dishes calling for sweet and slightly sour when fresh, savory and strong when aged.
Which is your favorite?
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Frequently Asked Questions
Is Cheddar Cheese the same as Provola dei Nebrodi Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Provola dei Nebrodi Cheese comes from Italy. Cheddar Cheese is made from cow milk; Provola dei Nebrodi Cheese uses cow, goat, and sheep. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Provola dei Nebrodi Cheese 1 to 4 months.
Is Cheddar Cheese similar to Provola dei Nebrodi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cheddar Cheese for Provola dei Nebrodi Cheese?
You can, but expect a shift in richness and milk character.
Does Cheddar Cheese taste like Provola dei Nebrodi Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Provola dei Nebrodi Cheese is sweet and slightly sour when fresh, savory and strong when aged.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
What is Provola dei Nebrodi Cheese made of?
Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk (raw), using farmhouse kid’s or lamb’s rennet pas rennet. It's typically aged 1 to 4 months. It originates in Italy.
Which should I choose, Cheddar Cheese or Provola dei Nebrodi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Provola dei Nebrodi Cheese is soft and compact.