Grand Vatel Cheese vs Provolone Cheese
Grand Vatel Cheese is a soft, soft-ripened cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Grand Vatel Cheese?
Grand Vatel is a triple-cream cow's milk cheese with a bloomy rind, eaten young and fresh. It tastes of fresh cream and butter, lightly salted, and picks up mushroom and hazelnut notes once it has been aged.
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 Grand Vatel Cheese and Provolone Cheese?
- Origin: Grand Vatel Cheese (France), Provolone Cheese (Italy)
- Texture: Grand Vatel Cheese (soft, soft-ripened), Provolone Cheese (semi-hard, artisan)
- Aging: Grand Vatel Cheese (eaten young and fresh), Provolone Cheese (at least 4 months for piccante)
- Taste: Grand Vatel Cheese (buttery, citrusy, nutty, salty), Provolone Cheese (tangy)
Side-by-Side Comparison
| Grand Vatel Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Val-De-Marne | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, soft-ripened | Semi-hard, artisan |
| Rind | Bloomy | — |
| Aging | Eaten young and fresh | At least 4 months for piccante |
| Taste | Buttery, citrusy, nutty, salty | Tangy |
Taste Comparison: Does Grand Vatel Cheese Taste Like Provolone Cheese?
Grand Vatel Cheese reads as buttery, citrusy, nutty, salty, while Provolone Cheese brings tangy character. On the nose, Grand Vatel Cheese offers earthy, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Grand Vatel Cheese at eaten young and fresh develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Grand Vatel Cheese for Provolone Cheese?
In most recipes, Grand Vatel Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Grand Vatel Cheese reads as buttery, citrusy, nutty, salty while Provolone Cheese brings tangy notes.
Which Is Better, Grand Vatel Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Grand Vatel Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Grand Vatel Cheese suits recipes that want buttery, citrusy, nutty, salty notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Grand Vatel Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Grand Vatel Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Grand Vatel Cheese is typically aged eaten young and fresh, Provolone Cheese at least 4 months for piccante.
Is Grand Vatel Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Grand Vatel Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Grand Vatel Cheese taste like Provolone Cheese?
Grand Vatel Cheese reads as buttery, citrusy, nutty, salty, while Provolone Cheese is tangy. Aromas also diverge. Grand Vatel Cheese leans earthy, and Provolone Cheese is closer to pleasant.
What is Grand Vatel Cheese made of?
Grand Vatel Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged eaten young and fresh. 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, Grand Vatel Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Grand Vatel Cheese is soft, soft-ripened, while Provolone Cheese is semi-hard, artisan.