Picodon Cheese vs Provolone Cheese
Picodon Cheese is a homogeneous, smooth, and fine; can become crumbly if matured longer goat-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
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 Picodon Cheese and Provolone Cheese?
- Milk type: Picodon Cheese (Goat's milk), Provolone Cheese (cow's milk)
- Texture: Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer), Provolone Cheese (semi-hard, artisan)
- Aging: Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method"), Provolone Cheese (at least 4 months for piccante)
- Taste: Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency), Provolone Cheese (tangy)
Side-by-Side Comparison
| Picodon Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse | Campania, Italy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw, non-standardized, unhomogenized | — |
| Texture | Homogeneous, smooth, and fine; can become crumbly if matured longer | Semi-hard, artisan |
| Rind | Fine, lightly covered with uniform or speckled moulds | — |
| Aging | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" | At least 4 months for piccante |
| Taste | Frank, capric with notes of nut and mushroom, occasional pungency | Tangy |
Taste Comparison: Does Picodon Cheese Taste Like Provolone Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Provolone Cheese brings tangy character. Aging plays into this as well. Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method" develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Picodon Cheese for Provolone Cheese?
Picodon Cheese can stand in for Provolone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, smooth, and fine; can become crumbly if matured longer bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency while Provolone Cheese brings tangy notes.
Which Is Better, Picodon Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, smooth, and fine; can become crumbly if matured longer cheese, go with Picodon Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Picodon Cheese suits recipes that want frank, capric with notes of nut and mushroom, occasional pungency notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Picodon Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Picodon Cheese is made from goat milk; Provolone Cheese uses cow. Aging also differs: Picodon Cheese is typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method", Provolone Cheese at least 4 months for piccante.
Is Picodon Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Picodon Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Picodon Cheese taste like Provolone Cheese?
Picodon Cheese reads as frank, capric with notes of nut and mushroom, occasional pungency, while Provolone Cheese is tangy.
What is Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
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, Picodon Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer, while Provolone Cheese is semi-hard, artisan.