Civray Cheese vs Provolone Cheese
Civray Cheese is a soft, artisan goat-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Civray Cheese?
Civray is a soft artisan cheese from France made from unpasteurized goat's milk. It has a pale yellow color and a natural rind. The cheese offers a pleasant aroma and a flavor profile that balances acidic and sweet notes. With a fat content of 45%, Civray has a creamy texture that is characteristic of many goat's milk cheeses. Its soft consistency makes it an excellent choice for spreading on crusty bread or enjoying as part of a cheese platter.
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 Civray Cheese and Provolone Cheese?
- Origin: Civray Cheese (France), Provolone Cheese (Italy)
- Milk type: Civray Cheese (goat's milk), Provolone Cheese (cow's milk)
- Texture: Civray Cheese (soft, artisan), Provolone Cheese (semi-hard, artisan)
- Taste: Civray Cheese (acidic, sweet), Provolone Cheese (tangy)
Side-by-Side Comparison
| Civray Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | — | Campania, Italy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft, artisan | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | — | At least 4 months for piccante |
| Taste | Acidic, sweet | Tangy |
Taste Comparison: Does Civray Cheese Taste Like Provolone Cheese?
Civray Cheese reads as acidic, sweet, while Provolone Cheese brings tangy character. On the nose, Civray Cheese offers pleasant, contrasted with Provolone Cheese's pleasant.
Can You Substitute Civray Cheese for Provolone Cheese?
Civray Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Civray Cheese reads as acidic, sweet while Provolone Cheese brings tangy notes.
Which Is Better, Civray Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Civray Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Civray Cheese suits recipes that want acidic, sweet notes, while Provolone Cheese fits dishes calling for tangy.
Which is your favorite?
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Frequently Asked Questions
Is Civray Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Civray Cheese originates in France, while Provolone Cheese comes from Italy. Civray Cheese is made from goat milk; Provolone Cheese uses cow.
Is Civray Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Civray Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Civray Cheese taste like Provolone Cheese?
Civray Cheese reads as acidic, sweet, while Provolone Cheese is tangy.
What is Civray Cheese made of?
Civray Cheese is made from goat milk (unpasteurized). 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, Civray Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Civray Cheese is soft, artisan, while Provolone Cheese is semi-hard, artisan.