Nokkelost Cheese vs Provolone Cheese
Nokkelost Cheese is a semi-hard cow-milk cheese from Norway, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Nokkelost Cheese?
Nokkelost is a Norwegian cow's milk cheese flavoured with cumin and cloves. It is semi-hard and yellow, sold in wheels or blocks, and matured for three months.
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 Nokkelost Cheese and Provolone Cheese?
- Origin: Nokkelost Cheese (Norway), Provolone Cheese (Italy)
- Texture: Nokkelost Cheese (semi-hard), Provolone Cheese (semi-hard, artisan)
- Aging: Nokkelost Cheese (3 months), Provolone Cheese (at least 4 months for piccante)
- Taste: Nokkelost Cheese (nutty, spicy, tangy), Provolone Cheese (tangy)
Side-by-Side Comparison
| Nokkelost Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Norway | Italy |
| Specific Origin | Norway | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Texture | Semi-hard | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | 3 months | At least 4 months for piccante |
| Taste | Nutty, spicy, tangy | Tangy |
Taste Comparison: Does Nokkelost Cheese Taste Like Provolone Cheese?
Nokkelost Cheese reads as nutty, spicy, tangy, while Provolone Cheese brings tangy character. Aging plays into this as well. Nokkelost Cheese at 3 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Nokkelost Cheese for Provolone Cheese?
In most recipes, Nokkelost Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Nokkelost Cheese reads as nutty, spicy, tangy while Provolone Cheese brings tangy notes.
Which Is Better, Nokkelost Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Nokkelost Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Nokkelost Cheese suits recipes that want nutty, spicy, tangy notes, while Provolone Cheese fits dishes calling for tangy.
Which is your favorite?
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Frequently Asked Questions
Is Nokkelost Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Nokkelost Cheese originates in Norway, while Provolone Cheese comes from Italy. Aging also differs: Nokkelost Cheese is typically aged 3 months, Provolone Cheese at least 4 months for piccante.
Is Nokkelost Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Nokkelost Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Nokkelost Cheese taste like Provolone Cheese?
Nokkelost Cheese reads as nutty, spicy, tangy, while Provolone Cheese is tangy.
What is Nokkelost Cheese made of?
Nokkelost Cheese is made from cow milk. It's typically aged 3 months. It originates in Norway.
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, Nokkelost Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Nokkelost Cheese is semi-hard, while Provolone Cheese is semi-hard, artisan.