Provolone Valpadana Cheese vs Red Leicester Cheese

Provolone Valpadana Cheese is a semi-hard cow-milk cheese from Italy, while Red Leicester Cheese is hard, crumbly and made from cow milk, originating in United Kingdom.

What Is Provolone Valpadana Cheese?

Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.

What Is Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Provolone Valpadana Cheese and Red Leicester Cheese?

• Origin: Provolone Valpadana Cheese (Italy), Red Leicester Cheese (United Kingdom)
• Milk treatment: Provolone Valpadana Cheese (Pasteurized or thermized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Provolone Valpadana Cheese (Semi-hard), Red Leicester Cheese (Hard, crumbly)
• Rind: Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use)), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Provolone Valpadana Cheese Taste Like Red Leicester Cheese?

Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses, while Red Leicester Cheese brings caramel, sweet character. On the nose, Provolone Valpadana Cheese offers rich, contrasted with Red Leicester Cheese's mild. More specifically, Provolone Valpadana Cheese shows delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. Aging plays into this as well. Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Provolone Valpadana Cheese for Red Leicester Cheese?

In most recipes, Provolone Valpadana Cheese and Red Leicester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for hard, crumbly. Flavor-wise, Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Provolone Valpadana Cheese or Red Leicester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Provolone Valpadana Cheese. For a hard, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Provolone Valpadana Cheese suits recipes that want delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Provolone Valpadana Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Provolone Valpadana Cheese originates in Italy, while Red Leicester Cheese comes from United Kingdom. Aging also differs: Provolone Valpadana Cheese is typically aged two to three months for dolce, minimum of three months to more than a year for piccante, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Provolone Valpadana Cheese similar to Red Leicester Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Provolone Valpadana Cheese for Red Leicester Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Provolone Valpadana Cheese taste like Red Leicester Cheese?

Provolone Valpadana Cheese reads as delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Provolone Valpadana Cheese leans rich, and Red Leicester Cheese is closer to mild.

What is Provolone Valpadana Cheese made of?

Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.

What is Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Provolone Valpadana Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provolone Valpadana Cheese is semi-hard, while Red Leicester Cheese is hard, crumbly.