Leicester Cheese vs Provolone Cheese
Leicester Cheese is a firm, dry, crumbly cow-milk cheese from United Kingdom, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Leicester Cheese?
Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.
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 Leicester Cheese and Provolone Cheese?
- Origin: Leicester Cheese (United Kingdom), Provolone Cheese (Italy)
- Texture: Leicester Cheese (firm, dry, crumbly), Provolone Cheese (semi-hard, artisan)
- Aging: Leicester Cheese (6 to 12 months), Provolone Cheese (at least 4 months for piccante)
- Taste: Leicester Cheese (slightly sweet, mellow, nutty), Provolone Cheese (tangy)
Side-by-Side Comparison
| Leicester Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | United Kingdom | Italy |
| Specific Origin | England | Campania, Italy |
| Milk Type | Cow | Cow's milk |
| Texture | Firm, dry, crumbly | Semi-hard, artisan |
| Rind | Reddish-orange with a powdery mould | — |
| Aging | 6 to 12 months | At least 4 months for piccante |
| Taste | Slightly sweet, mellow, nutty | Tangy |
Taste Comparison: Does Leicester Cheese Taste Like Provolone Cheese?
Leicester Cheese reads as slightly sweet, mellow, nutty, while Provolone Cheese brings tangy character. Aging plays into this as well. Leicester Cheese at 6 to 12 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Leicester Cheese for Provolone Cheese?
In most recipes, Leicester Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm, dry, crumbly bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Leicester Cheese reads as slightly sweet, mellow, nutty while Provolone Cheese brings tangy notes.
Which Is Better, Leicester Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm, dry, crumbly cheese, go with Leicester Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Leicester Cheese suits recipes that want slightly sweet, mellow, nutty notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Leicester Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Leicester Cheese originates in United Kingdom, while Provolone Cheese comes from Italy. Aging also differs: Leicester Cheese is typically aged 6 to 12 months, Provolone Cheese at least 4 months for piccante.
Is Leicester Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Leicester Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Leicester Cheese taste like Provolone Cheese?
Leicester Cheese reads as slightly sweet, mellow, nutty, while Provolone Cheese is tangy.
What is Leicester Cheese made of?
Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.
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, Leicester Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Leicester Cheese is firm, dry, crumbly, while Provolone Cheese is semi-hard, artisan.