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 processed cheese originating from St. Louis, Missouri, in the United States. Made from pasteurized cow's milk, it is characterized by its soft texture, which makes it easy to melt. The cheese has a buttery flavor, accompanied by a smokey aroma, making it a popular choice for topping pizzas and other dishes in its region of origin. Provel is white in color and typically comes with a plastic rind. Its unique combination of flavors and melting properties has made it a staple in St. Louis-style pizza.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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.
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.