Lor Cheese vs Provolone Cheese
Lor Cheese is a soft cheese from Iran, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
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 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 Lor Cheese and Provolone Cheese?
- Origin: Lor Cheese (Iran), Provolone Cheese (Italy)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Provolone Cheese (cow's milk)
- Texture: Lor Cheese (Soft), Provolone Cheese (semi-hard, artisan)
- Aging: Lor Cheese (Fresh), Provolone Cheese (at least 4 months for piccante)
- Taste: Lor Cheese (Slightly sweet cream), Provolone Cheese (tangy)
Side-by-Side Comparison
| Lor Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Iran | Italy |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Campania, Italy |
| Milk Type | Whey (from semihard cheeses like Peche) | Cow's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | — |
| Texture | Soft | Semi-hard, artisan |
| Aging | Fresh | At least 4 months for piccante |
| Taste | Slightly sweet cream | Tangy |
Taste Comparison: Does Lor Cheese Taste Like Provolone Cheese?
Lor Cheese reads as slightly sweet cream, while Provolone Cheese brings tangy character. On the nose, Lor Cheese offers no particular smell, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Lor Cheese for Provolone Cheese?
Lor Cheese can stand in for Provolone 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 semi-hard, artisan. Flavor-wise, Lor Cheese reads as slightly sweet cream while Provolone Cheese brings tangy notes.
Which Is Better, Lor Cheese or Provolone 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 semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Provolone Cheese fits dishes calling for tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Lor Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Provolone Cheese comes from Italy. Aging also differs: Lor Cheese is typically aged fresh, Provolone Cheese at least 4 months for piccante.
Is Lor Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Provolone Cheese?
Lor Cheese reads as slightly sweet cream, while Provolone Cheese is tangy. Aromas also diverge. Lor Cheese leans no particular smell, and Provolone Cheese is closer to pleasant.
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 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, Lor Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Provolone Cheese is semi-hard, artisan.