Kanterkaas Cheese vs Provel Cheese

Kanterkaas Cheese is a firm to hard cow-milk cheese from Netherlands, while Provel Cheese is soft, processed and made from cow milk, originating in United States.

What Is Kanterkaas Cheese?

Kanterkaas is a Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.

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 Kanterkaas Cheese and Provel Cheese?

• Origin: Kanterkaas Cheese (Netherlands), Provel Cheese (United States)
• Texture: Kanterkaas Cheese (Firm to hard), Provel Cheese (soft, processed)
• Rind: Kanterkaas Cheese (Natural or coated (colorless/yellow)), Provel Cheese (plastic)
• Taste: Kanterkaas Cheese (Pleasant, sharp to strong (varies with age)), Provel Cheese (buttery)

Side-by-Side Comparison

Taste Comparison: Does Kanterkaas Cheese Taste Like Provel Cheese?

Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age), while Provel Cheese brings buttery character. On the nose, Kanterkaas Cheese offers aromatic, pleasant, contrasted with Provel Cheese's smokey. More specifically, Kanterkaas Cheese shows plain sharp to strong; kanterkomijnekaas fragrant and mild to strong; kanternagelkaas fragrant and sharp to strong, while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.

Can You Substitute Kanterkaas Cheese for Provel Cheese?

In most recipes, Kanterkaas Cheese and Provel Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm to hard bite and body where the recipe calls for soft, processed. Flavor-wise, Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age) while Provel Cheese brings buttery notes.

Which Is Better, Kanterkaas Cheese or Provel Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm to hard cheese, go with Kanterkaas Cheese. For a soft, processed profile, Provel Cheese is the better fit. Flavor-wise, Kanterkaas Cheese suits recipes that want pleasant, sharp to strong (varies with age) notes, while Provel Cheese fits dishes calling for buttery.

Frequently Asked Questions

Is Kanterkaas Cheese the same as Provel Cheese?

No, they're distinct cheeses. Kanterkaas Cheese originates in Netherlands, while Provel Cheese comes from United States.

Is Kanterkaas Cheese similar to Provel Cheese?

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

Can I substitute Kanterkaas Cheese for Provel Cheese?

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

Does Kanterkaas Cheese taste like Provel Cheese?

Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age), while Provel Cheese is buttery. Aromas also diverge. Kanterkaas Cheese leans aromatic, pleasant, and Provel Cheese is closer to smokey.

What is Kanterkaas Cheese made of?

Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.

What is Provel Cheese made of?

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

Which should I choose, Kanterkaas Cheese or Provel Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kanterkaas Cheese is firm to hard, while Provel Cheese is soft, processed.