Pélardon Cheese vs Provolone Cheese

Q: Is Pélardon Cheese the same as Provolone Cheese?

No. Pélardon 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 Pélardon Cheese for Provolone Cheese?

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

Q: Does Pélardon Cheese taste like Provolone Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Pélardon 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.

Pélardon Cheese

Provolone Cheese

Pélardon Cheese is a soft goat-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Pélardon Cheese?

Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.

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 Pélardon Cheese and Provolone Cheese?

Origin: Pélardon Cheese (France), Provolone Cheese (Italy)
Milk type: Pélardon Cheese (goat), Provolone Cheese (cow's milk)
Texture: Pélardon Cheese (soft), Provolone Cheese (semi-hard, artisan)

Side-by-Side Comparison

	Pélardon Cheese	Provolone Cheese
Country of Origin	France	Italy
Specific Origin	Cévennes Range, Languedoc-Roussillon, France	Campania, Italy
Milk Type	Goat	Cow's milk
Texture	Soft	Semi-hard, artisan
Rind	Bloomy, white mold	—
Aging	—	At least 4 months for piccante
Taste	—	Tangy

Taste Comparison: Does Pélardon Cheese Taste Like Provolone Cheese?

Their flavor profiles are distinct.

Can You Substitute Pélardon Cheese for Provolone Cheese?

Pélardon Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-hard, artisan.

Which Is Better, Pélardon Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Pélardon Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Pélardon Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Pélardon Cheese originates in France, while Provolone Cheese comes from Italy. Pélardon Cheese is made from goat milk; Provolone Cheese uses cow.

Is Pélardon Cheese similar to Provolone Cheese?

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

Can I substitute Pélardon Cheese for Provolone Cheese?

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

Does Pélardon Cheese taste like Provolone Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Pélardon Cheese made of?

Pélardon Cheese is made from goat milk. 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, Pélardon Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pélardon Cheese is soft, while Provolone Cheese is semi-hard, artisan.