Livarot Cheese vs Provolone Cheese

Livarot Cheese is a chewy, melts in the mouth cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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 Livarot Cheese and Provolone Cheese?

• Origin: Livarot Cheese (France), Provolone Cheese (Italy)
• Texture: Livarot Cheese (Chewy, Melts in the mouth), Provolone Cheese (semi-hard, artisan)
• Aging: Livarot Cheese (21 days), Provolone Cheese (at least 4 months for piccante)
• Taste: Livarot Cheese (Pungent), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Livarot Cheese Taste Like Provolone Cheese?

Livarot Cheese reads as pungent, while Provolone Cheese brings tangy character. On the nose, Livarot Cheese offers pungent animalian, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Livarot Cheese at 21 days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Livarot Cheese for Provolone Cheese?

In most recipes, Livarot Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect chewy, melts in the mouth bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Livarot Cheese reads as pungent while Provolone Cheese brings tangy notes.

Which Is Better, Livarot Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a chewy, melts in the mouth cheese, go with Livarot Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Livarot Cheese suits recipes that want pungent notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Livarot Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Livarot Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Livarot Cheese is typically aged 21 days, Provolone Cheese at least 4 months for piccante.

Is Livarot Cheese similar to Provolone Cheese?

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

Can I substitute Livarot Cheese for Provolone Cheese?

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

Does Livarot Cheese taste like Provolone Cheese?

Livarot Cheese reads as pungent, while Provolone Cheese is tangy. Aromas also diverge. Livarot Cheese leans pungent animalian, and Provolone Cheese is closer to pleasant.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. 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, Livarot Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is chewy, melts in the mouth, while Provolone Cheese is semi-hard, artisan.