Provoleta Cheese vs Reblochon Cheese
Provoleta Cheese is a semi-hard, artisan buffalo-milk cheese from Argentina, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Provoleta Cheese?
Provoleta is an Argentine provolone made by spinning the curd, sold in small discs that hold their shape over fire. It is grilled until part-melted and eaten at the start of an asado, often with oregano, chilli flakes and bread.
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 Provoleta Cheese and Reblochon Cheese?
- Origin: Provoleta Cheese (Argentina), Reblochon Cheese (France)
- Milk type: Provoleta Cheese (water buffalo's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Provoleta Cheese (pasteurized), Reblochon Cheese (Raw)
- Texture: Provoleta Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Provoleta Cheese (mild, smokey), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Provoleta Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Argentina | France |
| Specific Origin | Córdoba, Argentina | Haute-Savoie And Savoie |
| Milk Type | Water buffalo's milk | Raw whole cow’s milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard, artisan | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Mild, smokey | Creamy, nutty |
Taste Comparison: Does Provoleta Cheese Taste Like Reblochon Cheese?
Provoleta Cheese reads as mild, smokey, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Provoleta Cheese for Reblochon Cheese?
Provoleta Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Provoleta Cheese reads as mild, smokey while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Provoleta Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, artisan cheese, go with Provoleta Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Provoleta Cheese suits recipes that want mild, smokey notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Provoleta Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Provoleta Cheese originates in Argentina, while Reblochon Cheese comes from France. Provoleta Cheese is made from buffalo milk; Reblochon Cheese uses cow.
Is Provoleta Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Provoleta Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Provoleta Cheese taste like Reblochon Cheese?
Provoleta Cheese reads as mild, smokey, while Reblochon Cheese is creamy, nutty.
What is Provoleta Cheese made of?
Provoleta Cheese is made from buffalo milk (pasteurized). It originates in Argentina.
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, Provoleta Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provoleta Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.