Provola dei Nebrodi Cheese vs Saint-Nectaire Cheese
Provola dei Nebrodi Cheese
Saint-Nectaire Cheese
Provola dei Nebrodi Cheese is a soft and compact cow, goat, and sheep-milk cheese from Italy, while Saint-Nectaire Cheese is soft and tender and made from cow milk, originating in France.
What Is Provola dei Nebrodi Cheese?
Provola dei Nebrodi is a DOP stretched-curd cheese from the Nebrodi mountains of Sicily, made with raw cow's milk and lamb or kid rennet. It is the only Sicilian provola that is aged, and wheels reach four or five kilograms (about 9 to 11 pounds).
What Is Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
What's the Difference Between Provola dei Nebrodi Cheese and Saint-Nectaire Cheese?
- Origin: Provola dei Nebrodi Cheese (Italy), Saint-Nectaire Cheese (France)
- Milk type: Provola dei Nebrodi Cheese (Cow's whole milk, sometimes with sheep's and/or goat's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
- Milk treatment: Provola dei Nebrodi Cheese (Raw), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
- Texture: Provola dei Nebrodi Cheese (Soft and compact), Saint-Nectaire Cheese (Soft and tender)
- Rind: Provola dei Nebrodi Cheese (Thin, straw-yellow to yellow-amber), Saint-Nectaire Cheese (Washed-rind)
- Aging: Provola dei Nebrodi Cheese (1 to 4 months), Saint-Nectaire Cheese (At least twenty-eight days)
- Taste: Provola dei Nebrodi Cheese (Sweet and slightly sour when fresh, savory and strong when aged), Saint-Nectaire Cheese (Delicate hazelnut)
Side-by-Side Comparison
| Provola dei Nebrodi Cheese | Saint-Nectaire Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Northeastern Sicily, Area Of Floresta | Massif Du Sancy, Auvergne |
| Milk Type | Cow's whole milk, sometimes with sheep's and/or goat's milk | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
| Milk Treatment | Raw | Raw for fermier, pasteurized for laitier |
| Texture | Soft and compact | Soft and tender |
| Rind | Thin, straw-yellow to yellow-amber | Washed-rind |
| Aging | 1 to 4 months | At least twenty-eight days |
| Taste | Sweet and slightly sour when fresh, savory and strong when aged | Delicate hazelnut |
Taste Comparison: Does Provola dei Nebrodi Cheese Taste Like Saint-Nectaire Cheese?
Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged, while Saint-Nectaire Cheese brings delicate hazelnut character. More specifically, Provola dei Nebrodi Cheese shows warm milk, butter, fruit notes when fresh; savory and stronger when aged, while Saint-Nectaire Cheese leans toward nutty. Aging plays into this as well. Provola dei Nebrodi Cheese at 1 to 4 months develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.
Can You Substitute Provola dei Nebrodi Cheese for Saint-Nectaire Cheese?
Provola dei Nebrodi Cheese can stand in for Saint-Nectaire Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and compact bite and body where the recipe calls for soft and tender. Flavor-wise, Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged while Saint-Nectaire Cheese brings delicate hazelnut notes.
Which Is Better, Provola dei Nebrodi Cheese or Saint-Nectaire Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and compact cheese, go with Provola dei Nebrodi Cheese. For a soft and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Provola dei Nebrodi Cheese suits recipes that want sweet and slightly sour when fresh, savory and strong when aged notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.
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Frequently Asked Questions
Is Provola dei Nebrodi Cheese the same as Saint-Nectaire Cheese?
No, they're distinct cheeses. Provola dei Nebrodi Cheese originates in Italy, while Saint-Nectaire Cheese comes from France. Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk; Saint-Nectaire Cheese uses cow. Aging also differs: Provola dei Nebrodi Cheese is typically aged 1 to 4 months, Saint-Nectaire Cheese at least twenty-eight days.
Is Provola dei Nebrodi Cheese similar to Saint-Nectaire Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Provola dei Nebrodi Cheese for Saint-Nectaire Cheese?
You can, but expect a shift in richness and milk character.
Does Provola dei Nebrodi Cheese taste like Saint-Nectaire Cheese?
Provola dei Nebrodi Cheese reads as sweet and slightly sour when fresh, savory and strong when aged, while Saint-Nectaire Cheese is delicate hazelnut.
What is Provola dei Nebrodi Cheese made of?
Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk (raw), using farmhouse kid’s or lamb’s rennet pas rennet. It's typically aged 1 to 4 months. It originates in Italy.
What is Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.
Which should I choose, Provola dei Nebrodi Cheese or Saint-Nectaire Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provola dei Nebrodi Cheese is soft and compact, while Saint-Nectaire Cheese is soft and tender.