Provolone Cheese vs Rocamadour Cheese
Provolone Cheese
Rocamadour Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat 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 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 Provolone Cheese and Rocamadour Cheese?
- Origin: Provolone Cheese (Italy), Rocamadour Cheese (France)
- Milk type: Provolone Cheese (cow's milk), Rocamadour Cheese (goat's milk)
- Texture: Provolone Cheese (semi-hard, artisan), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Aging: Provolone Cheese (at least 4 months for piccante), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Provolone Cheese (tangy), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Provolone Cheese | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Campania, Italy | Communes Of The Causses Du Quercy |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Semi-hard, artisan | Soft and creamy; becomes drier (matured) |
| Rind | — | White, soft (early); (matured) |
| Aging | At least 4 months for piccante | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Tangy | Mild; becomes stronger |
Taste Comparison: Does Provolone Cheese Taste Like Rocamadour Cheese?
Provolone Cheese reads as tangy, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Provolone Cheese offers pleasant, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Provolone Cheese for Rocamadour Cheese?
Provolone 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, Provolone Cheese reads as tangy while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Provolone 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 Provolone Cheese. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Provolone Cheese the same as Rocamadour Cheese?
No, they're distinct cheeses. Provolone Cheese originates in Italy, while Rocamadour Cheese comes from France. Provolone Cheese is made from cow milk; Rocamadour Cheese uses goat. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Provolone Cheese similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Provolone Cheese for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Provolone Cheese taste like Rocamadour Cheese?
Provolone Cheese reads as tangy, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Provolone Cheese leans pleasant, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
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 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, Provolone Cheese or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Rocamadour Cheese is soft and creamy; becomes drier (matured).