Provolone Cheese vs Reblochon Cheese
Provolone Cheese
Reblochon Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Provolone Cheese?
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Provolone Cheese and Reblochon Cheese?
- Origin: Provolone Cheese (Italy), Reblochon Cheese (France)
- Texture: Provolone Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Provolone Cheese (tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Provolone Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | — | 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 | Tangy | Creamy, nutty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Provolone Cheese | Reblochon Cheese | |
|---|---|---|
| Best Pairings | Pastrami, Salami | — |
| Other Good Pairings | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey | — |
Which would you pick?
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Where to buy Provolone Cheese and Reblochon Cheese
Provolone Cheese
Reblochon Cheese
Taste Comparison: Does Provolone Cheese Taste Like Reblochon Cheese?
Provolone Cheese reads as tangy, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Provolone Cheese for Reblochon Cheese?
In most recipes, Provolone Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Provolone Cheese reads as tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Provolone 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 Provolone Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Provolone Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Provolone Cheese originates in Italy, while Reblochon Cheese comes from France.
Is Provolone Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provolone Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provolone Cheese taste like Reblochon Cheese?
Provolone Cheese reads as tangy, while Reblochon Cheese is creamy, nutty.
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It originates in Italy.
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, Provolone Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Provolone Cheese and Reblochon Cheese.