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 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 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 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)
- Aging: Provolone Cheese (at least 4 months for piccante), Reblochon Cheese (3 to 4 months)
- Taste: Provolone Cheese (tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Provolone Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Campania, Italy | 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 | At least 4 months for piccante | 3 to 4 months |
| Taste | Tangy | Creamy, nutty |
Taste Comparison: Does Provolone Cheese Taste Like Reblochon Cheese?
Provolone Cheese reads as tangy, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Reblochon Cheese at 3 to 4 months.
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.
Which is your favorite?
One click, anonymous. See what others chose.
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. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Reblochon Cheese 3 to 4 months.
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's typically aged at least 4 months for piccante. 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.