Laguiole Cheese vs Provolone Cheese

Laguiole Cheese is a firm and supple cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Laguiole Cheese?

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes with cream and butter.

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 Laguiole Cheese and Provolone Cheese?

• Origin: Laguiole Cheese (France), Provolone Cheese (Italy)
• Texture: Laguiole Cheese (Firm and supple), Provolone Cheese (semi-hard, artisan)
• Aging: Laguiole Cheese (4-10+ months), Provolone Cheese (at least 4 months for piccante)
• Taste: Laguiole Cheese (Medium to intense), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Laguiole Cheese Taste Like Provolone Cheese?

Laguiole Cheese reads as medium to intense, while Provolone Cheese brings tangy character. On the nose, Laguiole Cheese offers milky and fresh grass, dried meat, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Laguiole Cheese at 4-10+ months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Laguiole Cheese for Provolone Cheese?

In most recipes, Laguiole Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and supple bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Laguiole Cheese reads as medium to intense while Provolone Cheese brings tangy notes.

Which Is Better, Laguiole Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and supple cheese, go with Laguiole Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Laguiole Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Laguiole Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Laguiole Cheese is typically aged 4-10+ months, Provolone Cheese at least 4 months for piccante.

Is Laguiole Cheese similar to Provolone Cheese?

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

Can I substitute Laguiole Cheese for Provolone Cheese?

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

Does Laguiole Cheese taste like Provolone Cheese?

Laguiole Cheese reads as medium to intense, while Provolone Cheese is tangy. Aromas also diverge. Laguiole Cheese leans milky and fresh grass, dried meat, and Provolone Cheese is closer to pleasant.

What is Laguiole Cheese made of?

Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. 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, Laguiole Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Laguiole Cheese is firm and supple, while Provolone Cheese is semi-hard, artisan.