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Cheddar Cheese vs Provolone Cheese
Cheddar Cheese
Provolone Cheese
In this article, we’ll explore the answers to the most common questions about Cheddar Cheese and Provolone Cheese, including:
- "What is the difference between Cheddar Cheese and Provolone Cheese?"
- "Is Cheddar Cheese and Provolone Cheese the same?"
- "How does Cheddar Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Provolone Cheese?"
- "Is Cheddar Cheese or Provolone Cheese better?"
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Ranking
Cheddar is ranked #1 out of 377 types.
Provolone is ranked #4 out of 377 types.
Country of Origin
Cheddar Cheese comes from United Kingdom. Provolone Cheese originated from Italy.
Milk Type and Treatment
Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized. Provolone Cheese is made with cow milk.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".
Flavor and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".
Appearance and Aging
Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years .
Rind and Rennet Type
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .
Side-by-Side Comparison Table
| Cheddar Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | United Kingdom | Italy |
| Specific Origin | Southwest (Somerset, Gloucester) | |
| Milk Type | Cow's, sometimes goat's, sheep's, or buffalo's | Cow |
| Milk Treatment | Raw, Thermized, Pasteurized | |
| Fat Content | At least 50% fat in dry matter | |
| Moisture Content | Up to 39% | |
| Rind | Varies (natural, cloth, wax, plastic) | |
| Texture | Varies (rubbery to friable and crystalline) | |
| Flavor | Mild to sharp, buttery to brothy and savory | |
| Aroma | Varies | |
| Colors | Natural or dyed orange | |
| Forms | Tiny truckles to 650-pound blocks | |
| Age | A few months to several years |
