Pouligny-Saint-Pierre Cheese vs Provolone Cheese
Pouligny-Saint-Pierre 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 Pouligny-Saint-Pierre Cheese?
Pouligny-Saint-Pierre is a raw goats' milk cheese from the Indre department of central France, shaped like a tall pyramid. Its nicknames, Eiffel Tower and Pyramid, come from that silhouette.
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 Pouligny-Saint-Pierre Cheese and Provolone Cheese?
- Origin: Pouligny-Saint-Pierre Cheese (France), Provolone Cheese (Italy)
- Milk type: Pouligny-Saint-Pierre Cheese (goat's milk), Provolone Cheese (cow's milk)
- Texture: Pouligny-Saint-Pierre Cheese (soft), Provolone Cheese (semi-hard, artisan)
- Aging: Pouligny-Saint-Pierre Cheese (2 to 5 weeks), Provolone Cheese (at least 4 months for piccante)
- Taste: Pouligny-Saint-Pierre Cheese (acidic, sweet), Provolone Cheese (tangy)
Side-by-Side Comparison
| Pouligny-Saint-Pierre Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Indre, Central France | Campania, Italy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | 2 to 5 weeks | At least 4 months for piccante |
| Taste | Acidic, sweet | Tangy |
Taste Comparison: Does Pouligny-Saint-Pierre Cheese Taste Like Provolone Cheese?
Pouligny-Saint-Pierre Cheese reads as acidic, sweet, while Provolone Cheese brings tangy character. On the nose, Pouligny-Saint-Pierre Cheese offers musty, hay, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Pouligny-Saint-Pierre Cheese at 2 to 5 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Pouligny-Saint-Pierre Cheese for Provolone Cheese?
Pouligny-Saint-Pierre 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, Pouligny-Saint-Pierre Cheese reads as acidic, sweet while Provolone Cheese brings tangy notes.
Which Is Better, Pouligny-Saint-Pierre 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 Pouligny-Saint-Pierre Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Pouligny-Saint-Pierre Cheese suits recipes that want acidic, sweet notes, while Provolone Cheese fits dishes calling for tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pouligny-Saint-Pierre Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Pouligny-Saint-Pierre Cheese originates in France, while Provolone Cheese comes from Italy. Pouligny-Saint-Pierre Cheese is made from goat milk; Provolone Cheese uses cow. Aging also differs: Pouligny-Saint-Pierre Cheese is typically aged 2 to 5 weeks, Provolone Cheese at least 4 months for piccante.
Is Pouligny-Saint-Pierre Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pouligny-Saint-Pierre Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Pouligny-Saint-Pierre Cheese taste like Provolone Cheese?
Pouligny-Saint-Pierre Cheese reads as acidic, sweet, while Provolone Cheese is tangy. Aromas also diverge. Pouligny-Saint-Pierre Cheese leans musty, hay, and Provolone Cheese is closer to pleasant.
What is Pouligny-Saint-Pierre Cheese made of?
Pouligny-Saint-Pierre Cheese is made from goat milk (unpasteurized). It's typically aged 2 to 5 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, Pouligny-Saint-Pierre Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pouligny-Saint-Pierre Cheese is soft, while Provolone Cheese is semi-hard, artisan.