Provel Cheese vs Reblochon Cheese
Provel Cheese is a soft, processed cow-milk cheese from United States, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Provel Cheese?
Provel is a white processed cheese that blends cheddar, Swiss and provolone with liquid smoke. It melts at a low temperature, tastes buttery, and is the traditional cheese on St. Louis-style pizza.
What Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Provel Cheese and Reblochon Cheese?
- Origin: Provel Cheese (United States), Reblochon Cheese (France)
- Milk treatment: Provel Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Provel Cheese (soft, processed), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Provel Cheese (plastic), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Provel Cheese (buttery), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Provel Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | United States | France |
| Specific Origin | St. Louis, Missouri | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft, processed | Ivory-colored, creamy and supple |
| Rind | Plastic | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Buttery | Creamy, nutty |
Taste Comparison: Does Provel Cheese Taste Like Reblochon Cheese?
Provel Cheese reads as buttery, while Reblochon Cheese brings creamy, nutty character. More specifically, Provel Cheese shows buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Provel Cheese for Reblochon Cheese?
In most recipes, Provel Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, processed bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Provel Cheese reads as buttery while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Provel Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, processed cheese, go with Provel Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Provel Cheese suits recipes that want buttery notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Provel Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Provel Cheese originates in United States, while Reblochon Cheese comes from France.
Is Provel Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provel Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provel Cheese taste like Reblochon Cheese?
Provel Cheese reads as buttery, while Reblochon Cheese is creamy, nutty.
What is Provel Cheese made of?
Provel Cheese is made from cow milk (pasteurized). It originates in United States.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Provel Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provel Cheese is soft, processed, while Reblochon Cheese is ivory-colored, creamy and supple.