Fromage de Herve Cheese vs Provolone Cheese

Fromage de Herve Cheese is a homogeneous, firm, unctuous cow-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Fromage de Herve Cheese?

Fromage de Herve is a Belgian washed-rind soft cheese made from raw cow's milk in the Herve area near Liege. Produced since the 15th century, it is best known for the powerful smell it develops as Brevibacterium linens works on the 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 Fromage de Herve Cheese and Provolone Cheese?

• Texture: Fromage de Herve Cheese (Homogeneous, firm, unctuous), Provolone Cheese (semi-hard, artisan)
• Aging: Fromage de Herve Cheese (Five to six weeks for "doux", two months for "piquant"), Provolone Cheese (at least 4 months for piccante)
• Taste: Fromage de Herve Cheese (Mature, with varying degrees of ripeness), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Fromage de Herve Cheese Taste Like Provolone Cheese?

Fromage de Herve Cheese reads as mature, with varying degrees of ripeness, while Provolone Cheese brings tangy character. Aging plays into this as well. Fromage de Herve Cheese at five to six weeks for "doux", two months for "piquant" develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Fromage de Herve Cheese for Provolone Cheese?

In most recipes, Fromage de Herve Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect homogeneous, firm, unctuous bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Fromage de Herve Cheese reads as mature, with varying degrees of ripeness while Provolone Cheese brings tangy notes.

Which Is Better, Fromage de Herve Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, firm, unctuous cheese, go with Fromage de Herve Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Fromage de Herve Cheese suits recipes that want mature, with varying degrees of ripeness notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Fromage de Herve Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Aging also differs: Fromage de Herve Cheese is typically aged five to six weeks for "doux", two months for "piquant", Provolone Cheese at least 4 months for piccante.

Is Fromage de Herve Cheese similar to Provolone Cheese?

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

Can I substitute Fromage de Herve Cheese for Provolone Cheese?

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

Does Fromage de Herve Cheese taste like Provolone Cheese?

Fromage de Herve Cheese reads as mature, with varying degrees of ripeness, while Provolone Cheese is tangy.

What is Fromage de Herve Cheese made of?

Fromage de Herve Cheese is made from cow milk (untreated or pasteurized), using used to provoke curdling rennet. It's typically aged five to six weeks for "doux", two months for "piquant".

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, Fromage de Herve Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Fromage de Herve Cheese is homogeneous, firm, unctuous, while Provolone Cheese is semi-hard, artisan.