Mont d'Or / Vacherin du Haut-Doubs Cheese vs Provolone Cheese
Mont d'Or / Vacherin du Haut-Doubs Cheese is a soft, slightly pressed paste cow-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Mont d'Or / Vacherin du Haut-Doubs Cheese?
Mont d'Or, also known as Vacherin du Haut-Doubs, is a soft cheese made from raw cow's milk. It originates from the Haut Doubs region in France, near the Swiss border. The cheese has a slightly pressed paste and a washed rind with a downy coating. It is traditionally encircled by a strip of spruce bark and packaged in a spruce wood box. Mont d'Or has a fat content of 45% and is produced seasonally from August 15 to March
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 Mont d'Or / Vacherin du Haut-Doubs Cheese and Provolone Cheese?
- Texture: Mont d'Or / Vacherin du Haut-Doubs Cheese (Soft, slightly pressed paste), Provolone Cheese (semi-hard, artisan)
- Aging: Mont d'Or / Vacherin du Haut-Doubs Cheese (At least three months), Provolone Cheese (at least 4 months for piccante)
Side-by-Side Comparison
| Mont d'Or / Vacherin du Haut-Doubs Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Haut Doubs, Alongside The Swiss Border, Mont D'Or Massif, Source Of The River Doubs | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Soft, slightly pressed paste | Semi-hard, artisan |
| Rind | Washed and given a downy coating | — |
| Aging | At least three months | At least 4 months for piccante |
| Taste | — | Tangy |
Taste Comparison: Does Mont d'Or / Vacherin du Haut-Doubs Cheese Taste Like Provolone Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Mont d'Or / Vacherin du Haut-Doubs Cheese at at least three months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Mont d'Or / Vacherin du Haut-Doubs Cheese for Provolone Cheese?
In most recipes, Mont d'Or / Vacherin du Haut-Doubs Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, slightly pressed paste bite and body where the recipe calls for semi-hard, artisan.
Which Is Better, Mont d'Or / Vacherin du Haut-Doubs Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, slightly pressed paste cheese, go with Mont d'Or / Vacherin du Haut-Doubs Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit.
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Frequently Asked Questions
Is Mont d'Or / Vacherin du Haut-Doubs Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Aging also differs: Mont d'Or / Vacherin du Haut-Doubs Cheese is typically aged at least three months, Provolone Cheese at least 4 months for piccante.
Is Mont d'Or / Vacherin du Haut-Doubs Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mont d'Or / Vacherin du Haut-Doubs Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mont d'Or / Vacherin du Haut-Doubs Cheese taste like Provolone Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Mont d'Or / Vacherin du Haut-Doubs Cheese made of?
Mont d'Or / Vacherin du Haut-Doubs Cheese is made from cow milk (raw), using yes rennet. It's typically aged at least three months.
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, Mont d'Or / Vacherin du Haut-Doubs Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste, while Provolone Cheese is semi-hard, artisan.