Cheddar Cheese vs Provolone Valpadana Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Provolone Valpadana Cheese is compact, may have slight and rare holes and made from cow 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 Provolone Valpadana Cheese?
Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.
What's the Difference Between Cheddar Cheese and Provolone Valpadana Cheese?
- Origin: Cheddar Cheese (England), Provolone Valpadana Cheese (Italy)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Provolone Valpadana Cheese (Pasteurized or thermized)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Provolone Valpadana Cheese (Compact, may have slight and rare holes)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
- Aging: Cheddar Cheese (A few months to several years), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)
Side-by-Side Comparison
| Cheddar Cheese | Provolone Valpadana Cheese | |
|---|---|---|
| Country of Origin | England | Italy |
| Specific Origin | Southwest (Somerset, Gloucester) | Lombardy, Veneto, Emilia-Romagna, Province Of Trento |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Pasteurized or thermized |
| Texture | Varies (rubbery to friable and crystalline) | Compact, may have slight and rare holes |
| Rind | Varies (natural, cloth, wax, plastic) | Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use) |
| Aging | A few months to several years | Two to three months for Dolce, minimum of three months to more than a year for Piccante |
| Taste | Mild to sharp, buttery to brothy and savory | Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses |
| Where to Buy | Shop on Amazon | Shop on Amazon |
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Taste Comparison: Does Cheddar Cheese Taste Like Provolone Valpadana Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses 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 Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.
Can You Substitute Cheddar Cheese for Provolone Valpadana Cheese?
In most recipes, Cheddar Cheese and Provolone Valpadana Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for compact, may have slight and rare holes. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.
Which Is Better, Cheddar Cheese or Provolone Valpadana 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 compact, may have slight and rare holes profile, Provolone Valpadana Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.
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Frequently Asked Questions
Is Cheddar Cheese the same as Provolone Valpadana Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Provolone Valpadana Cheese comes from Italy. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Provolone Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.
Is Cheddar Cheese similar to Provolone Valpadana Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Provolone Valpadana Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Provolone Valpadana Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.
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 Provolone Valpadana Cheese made of?
Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.
Which should I choose, Cheddar Cheese or Provolone Valpadana Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Provolone Valpadana Cheese is compact, may have slight and rare holes.