Lor Cheese vs Provel Cheese
Lor Cheese
Provel Cheese
Lor Cheese is a soft cheese from Iran, while Provel Cheese is soft, processed and made from cow milk, originating in United States.
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What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
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 Lor Cheese and Provel Cheese?
- Origin: Lor Cheese (Iran), Provel Cheese (United States)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Provel Cheese (cow's milk)
- Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Provel Cheese (pasteurized)
- Texture: Lor Cheese (Soft), Provel Cheese (soft, processed)
- Taste: Lor Cheese (Slightly sweet cream), Provel Cheese (buttery)
Side-by-Side Comparison
| Lor Cheese | Provel Cheese | |
|---|---|---|
| Country of Origin | Iran | United States |
| Specific Origin | Azerbaijan And Kurdistan Provinces | St. Louis, Missouri |
| Milk Type | Whey (from semihard cheeses like Peche) | Cow's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | Pasteurized |
| Texture | Soft | Soft, processed |
| Rind | — | Plastic |
| Aging | Fresh | — |
| Taste | Slightly sweet cream | Buttery |
Taste Comparison: Does Lor Cheese Taste Like Provel Cheese?
Lor Cheese reads as slightly sweet cream, while Provel Cheese brings buttery character. On the nose, Lor Cheese offers no particular smell, contrasted with Provel Cheese's smokey. More specifically, Lor Cheese shows rich in serum proteins, especially albumin and globulin; high nutritional value, while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.
Can You Substitute Lor Cheese for Provel Cheese?
Lor Cheese can stand in for Provel Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft, processed. Flavor-wise, Lor Cheese reads as slightly sweet cream while Provel Cheese brings buttery notes.
Which Is Better, Lor Cheese or Provel Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a soft, processed profile, Provel Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Provel Cheese fits dishes calling for buttery.
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Frequently Asked Questions
Is Lor Cheese the same as Provel Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Provel Cheese comes from United States.
Is Lor Cheese similar to Provel Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Provel Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Provel Cheese?
Lor Cheese reads as slightly sweet cream, while Provel Cheese is buttery. Aromas also diverge. Lor Cheese leans no particular smell, and Provel Cheese is closer to smokey.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
What is Provel Cheese made of?
Provel Cheese is made from cow milk (pasteurized). It originates in United States.
Which should I choose, Lor Cheese or Provel Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Provel Cheese is soft, processed.