Lou Pevre Cheese vs Provolone Cheese
Lou Pevre Cheese is a soft, processed goat-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Lou Pevre Cheese?
Lou Pevre is a soft cheese made from unpasteurized goat's milk in the Provence region of France. It has a natural rind and a bright white color. The cheese is known for its acidic flavor, which is typical of goat's milk cheeses. Its aroma is distinctly goaty, adding to its characteristic profile. Lou Pevre's soft, processed texture makes it easily spreadable, ideal for pairing with bread or crackers. Enjoy it as part of a cheese board or in simple dishes that highlight its tangy taste.
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 Lou Pevre Cheese and Provolone Cheese?
- Origin: Lou Pevre Cheese (France), Provolone Cheese (Italy)
- Milk type: Lou Pevre Cheese (goat's milk), Provolone Cheese (cow's milk)
- Texture: Lou Pevre Cheese (soft, processed), Provolone Cheese (semi-hard, artisan)
- Taste: Lou Pevre Cheese (acidic), Provolone Cheese (tangy)
Side-by-Side Comparison
| Lou Pevre Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Provence | Campania, Italy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft, processed | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | — | At least 4 months for piccante |
| Taste | Acidic | Tangy |
Taste Comparison: Does Lou Pevre Cheese Taste Like Provolone Cheese?
Lou Pevre Cheese reads as acidic, while Provolone Cheese brings tangy character. On the nose, Lou Pevre Cheese offers goaty, contrasted with Provolone Cheese's pleasant.
Can You Substitute Lou Pevre Cheese for Provolone Cheese?
Lou Pevre Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, processed bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Lou Pevre Cheese reads as acidic while Provolone Cheese brings tangy notes.
Which Is Better, Lou Pevre Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, processed cheese, go with Lou Pevre Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Lou Pevre Cheese suits recipes that want acidic notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Lou Pevre Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Lou Pevre Cheese originates in France, while Provolone Cheese comes from Italy. Lou Pevre Cheese is made from goat milk; Provolone Cheese uses cow.
Is Lou Pevre Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lou Pevre Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Lou Pevre Cheese taste like Provolone Cheese?
Lou Pevre Cheese reads as acidic, while Provolone Cheese is tangy. Aromas also diverge. Lou Pevre Cheese leans goaty, and Provolone Cheese is closer to pleasant.
What is Lou Pevre Cheese made of?
Lou Pevre Cheese is made from goat milk (unpasteurized). 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, Lou Pevre Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lou Pevre Cheese is soft, processed, while Provolone Cheese is semi-hard, artisan.