Coulommiers Cheese vs Provolone Cheese

Coulommiers Cheese is a soft cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Coulommiers Cheese?

Coulommiers is a soft ripened cow's milk cheese from the town of Coulommiers in Seine-et-Marne, France. It is a smaller, thicker cousin of Brie with a nuttier flavor, sold as a disc under a white bloomy rind.

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 Coulommiers Cheese and Provolone Cheese?

• Origin: Coulommiers Cheese (France), Provolone Cheese (Italy)
• Texture: Coulommiers Cheese (Soft), Provolone Cheese (semi-hard, artisan)
• Aging: Coulommiers Cheese (4-8 weeks), Provolone Cheese (at least 4 months for piccante)
• Taste: Coulommiers Cheese (Fresh, creamy to fine, stronger), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Coulommiers Cheese Taste Like Provolone Cheese?

Coulommiers Cheese reads as fresh, creamy to fine, stronger, while Provolone Cheese brings tangy character. Aging plays into this as well. Coulommiers Cheese at 4-8 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Coulommiers Cheese for Provolone Cheese?

In most recipes, Coulommiers Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Coulommiers Cheese reads as fresh, creamy to fine, stronger while Provolone Cheese brings tangy notes.

Which Is Better, Coulommiers Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Coulommiers Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Coulommiers Cheese suits recipes that want fresh, creamy to fine, stronger notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Coulommiers Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Coulommiers Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Coulommiers Cheese is typically aged 4-8 weeks, Provolone Cheese at least 4 months for piccante.

Is Coulommiers Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Coulommiers Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Coulommiers Cheese taste like Provolone Cheese?

Coulommiers Cheese reads as fresh, creamy to fine, stronger, while Provolone Cheese is tangy.

What is Coulommiers Cheese made of?

Coulommiers Cheese is made from cow milk (unpasteurized). It's typically aged 4-8 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, Coulommiers Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Coulommiers Cheese is soft, while Provolone Cheese is semi-hard, artisan.