Hollandse geitenkaas Cheese vs Provolone Cheese

Q: Is Hollandse geitenkaas Cheese the same as Provolone Cheese?

No. Hollandse geitenkaas Cheese and Provolone Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Hollandse geitenkaas Cheese for Provolone Cheese?

In most recipes you can swap Hollandse geitenkaas Cheese for Provolone Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Hollandse geitenkaas Cheese or Provolone Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Hollandse geitenkaas Cheese is a slightly soft to pliable at four weeks, becomes firmer as moisture content decreases goat-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Hollandse geitenkaas Cheese?

Hollandse Geitenkaas is a semi-hard cheese from the Netherlands, made from goat's milk. It is produced in a manner similar to Gouda cheese and can be naturally ripened with a rind or foil-ripened without a rind. The cheese is known for its soft, mild, and clean taste, which becomes more intense as it ages. The ripening process takes at least 25 days, and the cheese can be aged for more than a year. It is made using pasteurized goat's milk from Dutch dairy goat holdings. The cheese can include herbs, spices, and vegetables for added flavor. Hollandse Geitenkaas is recognized for its high quality and has a strong national and international reputation.

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 Hollandse geitenkaas Cheese and Provolone Cheese?

Milk type: Hollandse geitenkaas Cheese (Goat's milk), Provolone Cheese (cow's milk)
Texture: Hollandse geitenkaas Cheese (Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases), Provolone Cheese (semi-hard, artisan)
Aging: Hollandse geitenkaas Cheese (Minimum of 25 days, can be aged for more than one year), Provolone Cheese (at least 4 months for piccante)
Taste: Hollandse geitenkaas Cheese (Soft, mild, and clean), Provolone Cheese (tangy)

Side-by-Side Comparison

	Hollandse geitenkaas Cheese	Provolone Cheese
Country of Origin	—	Italy
Specific Origin	—	Campania, Italy
Milk Type	Goat's milk	Cow's milk
Milk Treatment	Pasteurized	—
Texture	Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases	Semi-hard, artisan
Rind	Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened	—
Aging	Minimum of 25 days, can be aged for more than one year	At least 4 months for piccante
Taste	Soft, mild, and clean	Tangy

Taste Comparison: Does Hollandse geitenkaas Cheese Taste Like Provolone Cheese?

Hollandse geitenkaas Cheese reads as soft, mild, and clean, while Provolone Cheese brings tangy character. Aging plays into this as well. Hollandse geitenkaas Cheese at minimum of 25 days, can be aged for more than one year develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Hollandse geitenkaas Cheese for Provolone Cheese?

Hollandse geitenkaas Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect slightly soft to pliable at four weeks, becomes firmer as moisture content decreases bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Hollandse geitenkaas Cheese reads as soft, mild, and clean while Provolone Cheese brings tangy notes.

Which Is Better, Hollandse geitenkaas Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a slightly soft to pliable at four weeks, becomes firmer as moisture content decreases cheese, go with Hollandse geitenkaas Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Hollandse geitenkaas Cheese suits recipes that want soft, mild, and clean notes, while Provolone Cheese fits dishes calling for tangy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Hollandse geitenkaas Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Hollandse geitenkaas Cheese is made from goat milk; Provolone Cheese uses cow. Aging also differs: Hollandse geitenkaas Cheese is typically aged minimum of 25 days, can be aged for more than one year, Provolone Cheese at least 4 months for piccante.

Is Hollandse geitenkaas Cheese similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Hollandse geitenkaas Cheese for Provolone Cheese?

You can, but expect a shift in richness and milk character.

Does Hollandse geitenkaas Cheese taste like Provolone Cheese?

Hollandse geitenkaas Cheese reads as soft, mild, and clean, while Provolone Cheese is tangy.

What is Hollandse geitenkaas Cheese made of?

Hollandse geitenkaas Cheese is made from goat milk (pasteurized), using animal or microbial rennet. It's typically aged minimum of 25 days, can be aged for more than one year.

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, Hollandse geitenkaas Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases, while Provolone Cheese is semi-hard, artisan.