Pont-l'Évêque Cheese vs Provolone Cheese

Pont-l'Évêque Cheese is a soft to semi-hard cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Pont-l'Évêque Cheese?

Pont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy and probably the oldest Norman cheese still in production. The pale yellow paste is soft and creamy with a pungent aroma, and the cheese ranks with Brie, Camembert and Roquefort among France's most popular.

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 Pont-l'Évêque Cheese and Provolone Cheese?

• Origin: Pont-l'Évêque Cheese (France), Provolone Cheese (Italy)
• Texture: Pont-l'Évêque Cheese (Soft to Semi-hard), Provolone Cheese (semi-hard, artisan)
• Aging: Pont-l'Évêque Cheese (18+ days), Provolone Cheese (at least 4 months for piccante)
• Taste: Pont-l'Évêque Cheese (Mild: herbaceous, milky, and creamy), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Pont-l'Évêque Cheese Taste Like Provolone Cheese?

Pont-l'Évêque Cheese reads as mild: herbaceous, milky, and creamy, while Provolone Cheese brings tangy character. On the nose, Pont-l'Évêque Cheese offers barnyardy, fungal, and perhaps a little smoky, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Pont-l'Évêque Cheese at 18+ days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Pont-l'Évêque Cheese for Provolone Cheese?

In most recipes, Pont-l'Évêque Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft to semi-hard bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Pont-l'Évêque Cheese reads as mild: herbaceous, milky, and creamy while Provolone Cheese brings tangy notes.

Which Is Better, Pont-l'Évêque Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to semi-hard cheese, go with Pont-l'Évêque Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Pont-l'Évêque Cheese suits recipes that want mild: herbaceous, milky, and creamy notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Pont-l'Évêque Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Pont-l'Évêque Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Pont-l'Évêque Cheese is typically aged 18+ days, Provolone Cheese at least 4 months for piccante.

Is Pont-l'Évêque Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Pont-l'Évêque Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Pont-l'Évêque Cheese taste like Provolone Cheese?

Pont-l'Évêque Cheese reads as mild: herbaceous, milky, and creamy, while Provolone Cheese is tangy. Aromas also diverge. Pont-l'Évêque Cheese leans barnyardy, fungal, and perhaps a little smoky, and Provolone Cheese is closer to pleasant.

What is Pont-l'Évêque Cheese made of?

Pont-l'Évêque Cheese is made from cow milk (raw or thermal treatments), using lamb or kid rennet. It's typically aged 18+ 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, Pont-l'Évêque Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pont-l'Évêque Cheese is soft to semi-hard, while Provolone Cheese is semi-hard, artisan.