Provolone Cheese vs Raclette de Savoie Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Raclette de Savoie Cheese is firm and tender, creamy and melting when heated and made from cow milk.
What Is Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What Is Raclette de Savoie Cheese?
Raclette de Savoie is a pressed, uncooked cheese from France. It is made from raw or heat-treated cow's milk. The cheese is traditionally matured for a minimum of eight weeks. It has a washed rind that is yellow to brown and a paste that is white to straw-yellow. Raclette de Savoie is known for its firm and tender texture, becoming creamy and melting when heated. The cheese is typically sold in wheel form, but can also be sliced into wedges or prepackaged for consumers. It is linked to the Savoie region's rich history of livestock farming and cheese-making expertise.
What's the Difference Between Provolone Cheese and Raclette de Savoie Cheese?
- Texture: Provolone Cheese (semi-hard, artisan), Raclette de Savoie Cheese (Firm and tender, creamy and melting when heated)
- Aging: Provolone Cheese (at least 4 months for piccante), Raclette de Savoie Cheese (Minimum of eight weeks)
Side-by-Side Comparison
| Provolone Cheese | Raclette de Savoie Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Campania, Italy | Savoie And Haute Savoie Departments, And Specific Municipalities In The Departments Of Ain And Isère |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | — | Raw or heat-treated |
| Texture | Semi-hard, artisan | Firm and tender, creamy and melting when heated |
| Rind | — | Washed rind, yellow to brown in color |
| Aging | At least 4 months for piccante | Minimum of eight weeks |
| Taste | Tangy | — |
Taste Comparison: Does Provolone Cheese Taste Like Raclette de Savoie Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Raclette de Savoie Cheese at minimum of eight weeks.
Can You Substitute Provolone Cheese for Raclette de Savoie Cheese?
In most recipes, Provolone Cheese and Raclette de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, artisan bite and body where the recipe calls for firm and tender, creamy and melting when heated.
Which Is Better, Provolone Cheese or Raclette de Savoie 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 Provolone Cheese. For a firm and tender, creamy and melting when heated profile, Raclette de Savoie Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Provolone Cheese the same as Raclette de Savoie Cheese?
No, they're distinct cheeses. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Raclette de Savoie Cheese minimum of eight weeks.
Is Provolone Cheese similar to Raclette de Savoie Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provolone Cheese for Raclette de Savoie Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provolone Cheese taste like Raclette de Savoie Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
What is Raclette de Savoie Cheese made of?
Raclette de Savoie Cheese is made from cow milk (raw or heat-treated). It's typically aged minimum of eight weeks.
Which should I choose, Provolone Cheese or Raclette de Savoie Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Raclette de Savoie Cheese is firm and tender, creamy and melting when heated.