Olivet Cendre Cheese vs Provolone Cheese
Olivet Cendre Cheese is a soft, artisan cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Olivet Cendre Cheese?
Olivet cendré is a cow's milk cheese from Olivet, on the Loire in the Centre-Val de Loire region of France. It is aged in ash, which leaves a gray skin, and it is known for an earthy scent and a delicate 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 Olivet Cendre Cheese and Provolone Cheese?
- Origin: Olivet Cendre Cheese (France), Provolone Cheese (Italy)
- Texture: Olivet Cendre Cheese (soft, artisan), Provolone Cheese (semi-hard, artisan)
- Aging: Olivet Cendre Cheese (at least 1 month, typically 3 months), Provolone Cheese (at least 4 months for piccante)
- Taste: Olivet Cendre Cheese (mild, smooth), Provolone Cheese (tangy)
Side-by-Side Comparison
| Olivet Cendre Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Olivet | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft, artisan | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | At least 1 month, typically 3 months | At least 4 months for piccante |
| Taste | Mild, smooth | Tangy |
Taste Comparison: Does Olivet Cendre Cheese Taste Like Provolone Cheese?
Olivet Cendre Cheese reads as mild, smooth, while Provolone Cheese brings tangy character. On the nose, Olivet Cendre Cheese offers earthy, pungent, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Olivet Cendre Cheese at at least 1 month, typically 3 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Olivet Cendre Cheese for Provolone Cheese?
In most recipes, Olivet Cendre Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Olivet Cendre Cheese reads as mild, smooth while Provolone Cheese brings tangy notes.
Which Is Better, Olivet Cendre Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Olivet Cendre Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Olivet Cendre Cheese suits recipes that want mild, smooth notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Olivet Cendre Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Olivet Cendre Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Olivet Cendre Cheese is typically aged at least 1 month, typically 3 months, Provolone Cheese at least 4 months for piccante.
Is Olivet Cendre Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Olivet Cendre Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Olivet Cendre Cheese taste like Provolone Cheese?
Olivet Cendre Cheese reads as mild, smooth, while Provolone Cheese is tangy. Aromas also diverge. Olivet Cendre Cheese leans earthy, pungent, and Provolone Cheese is closer to pleasant.
What is Olivet Cendre Cheese made of?
Olivet Cendre Cheese is made from cow milk (unpasteurized). It's typically aged at least 1 month, typically 3 months. 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, Olivet Cendre Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Olivet Cendre Cheese is soft, artisan, while Provolone Cheese is semi-hard, artisan.