Mâconnais Cheese vs Provolone Cheese

Q: Is Mâconnais Cheese the same as Provolone Cheese?

No. Mâconnais Cheese and Provolone Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Mâconnais Cheese for Provolone Cheese?

In most recipes you can swap Mâconnais Cheese for Provolone Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Mâconnais Cheese or Provolone Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Mâconnais Cheese

Provolone Cheese

Mâconnais Cheese is a soft, homogenous, creamy, firm, smooth goat-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Mâconnais Cheese?

Mâconnais is a small goat's milk cheese from Burgundy, France, sometimes made with a mix of goat's and cow's milk. It is shaped like a little truncated cone and has held AOC certification since 2005.

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 Mâconnais Cheese and Provolone Cheese?

Origin: Mâconnais Cheese (France), Provolone Cheese (Italy)
Milk type: Mâconnais Cheese (Goat's milk), Provolone Cheese (cow's milk)
Texture: Mâconnais Cheese (Soft, homogenous, creamy, firm, smooth), Provolone Cheese (semi-hard, artisan)
Aging: Mâconnais Cheese (Minimum ripening period results in a weight of 50 to 65 g), Provolone Cheese (at least 4 months for piccante)
Taste: Mâconnais Cheese (salty, tangy), Provolone Cheese (tangy)

Side-by-Side Comparison

	Mâconnais Cheese	Provolone Cheese
Country of Origin	France	Italy
Specific Origin	Mâconnais Region, Including Specific Municipalities In The Département Du Rhône And Département De Saône Et Loire.	Campania, Italy
Milk Type	Goat's milk	Cow's milk
Milk Treatment	Raw	—
Texture	Soft, homogenous, creamy, firm, smooth	Semi-hard, artisan
Rind	Covered mainly with geotrichum; may develop blue penicillium marks	—
Aging	Minimum ripening period results in a weight of 50 to 65 g	At least 4 months for piccante
Taste	Salty, tangy	Tangy

Taste Comparison: Does Mâconnais Cheese Taste Like Provolone Cheese?

Mâconnais Cheese reads as salty, tangy, while Provolone Cheese brings tangy character. Aging plays into this as well. Mâconnais Cheese at minimum ripening period results in a weight of 50 to 65 g develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Mâconnais Cheese for Provolone Cheese?

Mâconnais Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, homogenous, creamy, firm, smooth bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Mâconnais Cheese reads as salty, tangy while Provolone Cheese brings tangy notes.

Which Is Better, Mâconnais Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, homogenous, creamy, firm, smooth cheese, go with Mâconnais Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Mâconnais Cheese suits recipes that want salty, tangy notes, while Provolone Cheese fits dishes calling for tangy.

Which is your favorite?

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Frequently Asked Questions

Is Mâconnais Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Mâconnais Cheese originates in France, while Provolone Cheese comes from Italy. Mâconnais Cheese is made from goat milk; Provolone Cheese uses cow. Aging also differs: Mâconnais Cheese is typically aged minimum ripening period results in a weight of 50 to 65 g, Provolone Cheese at least 4 months for piccante.

Is Mâconnais Cheese similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Mâconnais Cheese for Provolone Cheese?

You can, but expect a shift in richness and milk character.

Does Mâconnais Cheese taste like Provolone Cheese?

Mâconnais Cheese reads as salty, tangy, while Provolone Cheese is tangy.

What is Mâconnais Cheese made of?

Mâconnais Cheese is made from goat milk (raw), using small amount added rennet. It's typically aged minimum ripening period results in a weight of 50 to 65 g. 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, Mâconnais Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mâconnais Cheese is soft, homogenous, creamy, firm, smooth, while Provolone Cheese is semi-hard, artisan.