Provolone Cheese vs Rollot Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Rollot Cheese is semi-soft 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 Rollot Cheese?
Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.
What's the Difference Between Provolone Cheese and Rollot Cheese?
- Origin: Provolone Cheese (Italy), Rollot Cheese (France)
- Texture: Provolone Cheese (semi-hard, artisan), Rollot Cheese (semi-soft)
- Aging: Provolone Cheese (at least 4 months for piccante), Rollot Cheese (3 to 6 weeks)
- Taste: Provolone Cheese (tangy), Rollot Cheese (salty, spicy, strong)
Side-by-Side Comparison
| Provolone Cheese | Rollot Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Campania, Italy | Rollot |
| Milk Type | Cow's milk | Cow's milk |
| Texture | Semi-hard, artisan | Semi-soft |
| Rind | — | Washed |
| Aging | At least 4 months for piccante | 3 to 6 weeks |
| Taste | Tangy | Salty, spicy, strong |
Taste Comparison: Does Provolone Cheese Taste Like Rollot Cheese?
Provolone Cheese reads as tangy, while Rollot Cheese brings salty, spicy, strong character. On the nose, Provolone Cheese offers pleasant, contrasted with Rollot Cheese's fruity, yeasty. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Rollot Cheese at 3 to 6 weeks.
Can You Substitute Provolone Cheese for Rollot Cheese?
In most recipes, Provolone Cheese and Rollot 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 semi-soft. Flavor-wise, Provolone Cheese reads as tangy while Rollot Cheese brings salty, spicy, strong notes.
Which Is Better, Provolone Cheese or Rollot 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 semi-soft profile, Rollot Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Rollot Cheese fits dishes calling for salty, spicy, strong.
Which is your favorite?
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Frequently Asked Questions
Is Provolone Cheese the same as Rollot Cheese?
No, they're distinct cheeses. Provolone Cheese originates in Italy, while Rollot Cheese comes from France. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Rollot Cheese 3 to 6 weeks.
Is Provolone Cheese similar to Rollot Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provolone Cheese for Rollot Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provolone Cheese taste like Rollot Cheese?
Provolone Cheese reads as tangy, while Rollot Cheese is salty, spicy, strong. Aromas also diverge. Provolone Cheese leans pleasant, and Rollot Cheese is closer to fruity, yeasty.
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 Rollot Cheese made of?
Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.
Which should I choose, Provolone Cheese or Rollot Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Rollot Cheese is semi-soft.