Provolone Cheese vs Roquefort Cheese

Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Provolone Cheese and Roquefort Cheese?

• Origin: Provolone Cheese (Italy), Roquefort Cheese (France)
• Milk type: Provolone Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Texture: Provolone Cheese (semi-hard, artisan), Roquefort Cheese (Moist, very creamy)
• Aging: Provolone Cheese (at least 4 months for piccante), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Provolone Cheese (tangy), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

Taste Comparison: Does Provolone Cheese Taste Like Roquefort Cheese?

Provolone Cheese reads as tangy, while Roquefort Cheese brings mild to strong character. On the nose, Provolone Cheese offers pleasant, contrasted with Roquefort Cheese's sweet. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Provolone Cheese for Roquefort Cheese?

Provolone Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Provolone Cheese reads as tangy while Roquefort Cheese brings mild to strong notes.

Which Is Better, Provolone Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Provolone Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Provolone Cheese originates in Italy, while Roquefort Cheese comes from France. Provolone Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Provolone Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Provolone Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Provolone Cheese taste like Roquefort Cheese?

Provolone Cheese reads as tangy, while Roquefort Cheese is mild to strong. Aromas also diverge. Provolone Cheese leans pleasant, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Provolone Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Roquefort Cheese is moist, very creamy.