Ossau-Iraty Cheese vs Provolone Cheese

Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Ossau-Iraty Cheese?

Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.

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 Ossau-Iraty Cheese and Provolone Cheese?

• Origin: Ossau-Iraty Cheese (France), Provolone Cheese (Italy)
• Milk type: Ossau-Iraty Cheese (sheep's milk), Provolone Cheese (cow's milk)
• Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Provolone Cheese (semi-hard, artisan)
• Aging: Ossau-Iraty Cheese (Minimum 80-120 days), Provolone Cheese (at least 4 months for piccante)
• Taste: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Ossau-Iraty Cheese Taste Like Provolone Cheese?

Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Provolone Cheese brings tangy character. On the nose, Ossau-Iraty Cheese offers rich, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Ossau-Iraty Cheese at minimum 80-120 days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Ossau-Iraty Cheese for Provolone Cheese?

Ossau-Iraty Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, uncooked, pressed bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Provolone Cheese brings tangy notes.

Which Is Better, Ossau-Iraty Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, uncooked, pressed cheese, go with Ossau-Iraty Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Ossau-Iraty Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Ossau-Iraty Cheese originates in France, while Provolone Cheese comes from Italy. Ossau-Iraty Cheese is made from sheep milk; Provolone Cheese uses cow. Aging also differs: Ossau-Iraty Cheese is typically aged minimum 80-120 days, Provolone Cheese at least 4 months for piccante.

Is Ossau-Iraty Cheese similar to Provolone Cheese?

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

Can I substitute Ossau-Iraty Cheese for Provolone Cheese?

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

Does Ossau-Iraty Cheese taste like Provolone Cheese?

Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Provolone Cheese is tangy. Aromas also diverge. Ossau-Iraty Cheese leans rich, and Provolone Cheese is closer to pleasant.

What is Ossau-Iraty Cheese made of?

Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. 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, Ossau-Iraty Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Provolone Cheese is semi-hard, artisan.