Pérail Cheese vs Provolone Cheese
Pérail Cheese
Provolone Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
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 Pérail Cheese and Provolone Cheese?
- Origin: Pérail Cheese (France), Provolone Cheese (Italy)
- Milk type: Pérail Cheese (sheep), Provolone Cheese (cow's milk)
- Texture: Pérail Cheese (soft), Provolone Cheese (semi-hard, artisan)
- Aging: Pérail Cheese (2 to 8 weeks), Provolone Cheese (at least 4 months for piccante)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Provolone Cheese (tangy)
Side-by-Side Comparison
| Pérail Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Aveyron, France | Campania, Italy |
| Milk Type | Sheep | Cow's milk |
| Texture | Soft | Semi-hard, artisan |
| Rind | Wrinkly, mainly Geotrichum candidum | — |
| Aging | 2 to 8 weeks | At least 4 months for piccante |
| Taste | Distinctly sheepy in older cheeses | Tangy |
Taste Comparison: Does Pérail Cheese Taste Like Provolone Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Provolone Cheese brings tangy character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Pérail Cheese for Provolone Cheese?
Pérail 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. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Provolone Cheese brings tangy notes.
Which Is Better, Pérail 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 Pérail Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Pérail Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Pérail Cheese originates in France, while Provolone Cheese comes from Italy. Pérail Cheese is made from sheep milk; Provolone Cheese uses cow. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Provolone Cheese at least 4 months for piccante.
Is Pérail Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Provolone Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Provolone Cheese is tangy.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. 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, Pérail Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Provolone Cheese is semi-hard, artisan.