Idiazabal Cheese vs Provel Cheese

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Provel Cheese is soft, processed and made from cow milk, originating in United States.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

What Is Provel Cheese?

Provel is a white processed cheese that blends cheddar, Swiss and provolone with liquid smoke. It melts at a low temperature, tastes buttery, and is the traditional cheese on St. Louis-style pizza.

What's the Difference Between Idiazabal Cheese and Provel Cheese?

• Origin: Idiazabal Cheese (Spain), Provel Cheese (United States)
• Milk type: Idiazabal Cheese (Sheep), Provel Cheese (cow's milk)
• Milk treatment: Idiazabal Cheese (Raw), Provel Cheese (pasteurized)
• Texture: Idiazabal Cheese (Firm, slightly elastic), Provel Cheese (soft, processed)
• Rind: Idiazabal Cheese (Hard, smooth), Provel Cheese (plastic)
• Taste: Idiazabal Cheese (Intense, slightly piquant), Provel Cheese (buttery)

Side-by-Side Comparison

Taste Comparison: Does Idiazabal Cheese Taste Like Provel Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Provel Cheese brings buttery character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Provel Cheese's smokey. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.

Can You Substitute Idiazabal Cheese for Provel Cheese?

Idiazabal Cheese can stand in for Provel Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, slightly elastic bite and body where the recipe calls for soft, processed. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while Provel Cheese brings buttery notes.

Which Is Better, Idiazabal Cheese or Provel Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, slightly elastic cheese, go with Idiazabal Cheese. For a soft, processed profile, Provel Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while Provel Cheese fits dishes calling for buttery.

Frequently Asked Questions

Is Idiazabal Cheese the same as Provel Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while Provel Cheese comes from United States. Idiazabal Cheese is made from sheep milk; Provel Cheese uses cow.

Is Idiazabal Cheese similar to Provel Cheese?

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

Can I substitute Idiazabal Cheese for Provel Cheese?

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

Does Idiazabal Cheese taste like Provel Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Provel Cheese is buttery. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Provel Cheese is closer to smokey.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

What is Provel Cheese made of?

Provel Cheese is made from cow milk (pasteurized). It originates in United States.

Which should I choose, Idiazabal Cheese or Provel Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Provel Cheese is soft, processed.