Provoleta Cheese vs Rocamadour Cheese
Provoleta Cheese is a semi-hard, artisan buffalo-milk cheese from Argentina, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat 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 Rocamadour Cheese?
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.
What's the Difference Between Provoleta Cheese and Rocamadour Cheese?
- Origin: Provoleta Cheese (Argentina), Rocamadour Cheese (France)
- Milk type: Provoleta Cheese (water buffalo's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Provoleta Cheese (pasteurized), Rocamadour Cheese (unpasteurized)
- Texture: Provoleta Cheese (semi-hard, artisan), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Taste: Provoleta Cheese (mild, smokey), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Provoleta Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Argentina | France |
| Specific Origin | Córdoba, Argentina | Communes Of The Causses Du Quercy |
| Milk Type | Water buffalo's milk | Goat's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Semi-hard, artisan | Soft and creamy; becomes drier (matured) |
| Rind | — | White, soft (early); (matured) |
| Aging | — | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Mild, smokey | Mild; becomes stronger |
Taste Comparison: Does Provoleta Cheese Taste Like Rocamadour Cheese?
Provoleta Cheese reads as mild, smokey, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Provoleta Cheese offers fresh, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell.
Can You Substitute Provoleta Cheese for Rocamadour Cheese?
Provoleta Cheese can stand in for Rocamadour 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 soft and creamy; becomes drier (matured). Flavor-wise, Provoleta Cheese reads as mild, smokey while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Provoleta Cheese or Rocamadour 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 soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Provoleta Cheese suits recipes that want mild, smokey notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Provoleta Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Provoleta Cheese originates in Argentina, while Rocamadour Cheese comes from France. Provoleta Cheese is made from buffalo milk; Rocamadour Cheese uses goat.
Is Provoleta Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Provoleta Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Provoleta Cheese taste like Rocamadour Cheese?
Provoleta Cheese reads as mild, smokey, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Provoleta Cheese leans fresh, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Provoleta Cheese made of?
Provoleta Cheese is made from buffalo milk (pasteurized). It originates in Argentina.
What is Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Provoleta Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provoleta Cheese is semi-hard, artisan, while Rocamadour Cheese is soft and creamy; becomes drier (matured).