Fourme de Montbrison Cheese vs Provolone Cheese

Fourme de Montbrison Cheese is a dry, slightly rough cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Fourme de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

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 Fourme de Montbrison Cheese and Provolone Cheese?

• Origin: Fourme de Montbrison Cheese (France), Provolone Cheese (Italy)
• Texture: Fourme de Montbrison Cheese (Dry, slightly rough), Provolone Cheese (semi-hard, artisan)
• Aging: Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation), Provolone Cheese (at least 4 months for piccante)
• Taste: Fourme de Montbrison Cheese (Mild, refined), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Fourme de Montbrison Cheese Taste Like Provolone Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Provolone Cheese brings tangy character. On the nose, Fourme de Montbrison Cheese offers mountainous terrain, heather, gentian, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Fourme de Montbrison Cheese for Provolone Cheese?

In most recipes, Fourme de Montbrison Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dry, slightly rough bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Fourme de Montbrison Cheese reads as mild, refined while Provolone Cheese brings tangy notes.

Which Is Better, Fourme de Montbrison Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a dry, slightly rough cheese, go with Fourme de Montbrison Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Fourme de Montbrison Cheese suits recipes that want mild, refined notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Fourme de Montbrison Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Fourme de Montbrison Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Fourme de Montbrison Cheese is typically aged minimum 28 days after renneting, longer for full maturation, Provolone Cheese at least 4 months for piccante.

Is Fourme de Montbrison Cheese similar to Provolone Cheese?

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

Can I substitute Fourme de Montbrison Cheese for Provolone Cheese?

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

Does Fourme de Montbrison Cheese taste like Provolone Cheese?

Fourme de Montbrison Cheese reads as mild, refined, while Provolone Cheese is tangy. Aromas also diverge. Fourme de Montbrison Cheese leans mountainous terrain, heather, gentian, and Provolone Cheese is closer to pleasant.

What is Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. 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, Fourme de Montbrison Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fourme de Montbrison Cheese is dry, slightly rough, while Provolone Cheese is semi-hard, artisan.