Provolone Cheese vs Saint Marcellin Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Saint Marcellin Cheese is soft, artisan 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 Saint Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Provolone Cheese and Saint Marcellin Cheese?
- Origin: Provolone Cheese (Italy), Saint Marcellin Cheese (France)
- Texture: Provolone Cheese (semi-hard, artisan), Saint Marcellin Cheese (soft, artisan)
- Aging: Provolone Cheese (at least 4 months for piccante), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Provolone Cheese (tangy), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Provolone Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Campania, Italy | Dauphiné, Rhône-Alpes, France |
| Milk Type | Cow's milk | Cow's milk |
| Texture | Semi-hard, artisan | Soft, artisan |
| Aging | At least 4 months for piccante | 2 to 3 weeks |
| Taste | Tangy | Mild, tangy |
Taste Comparison: Does Provolone Cheese Taste Like Saint Marcellin Cheese?
Provolone Cheese reads as tangy, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Provolone Cheese for Saint Marcellin Cheese?
In most recipes, Provolone Cheese and Saint Marcellin 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 soft, artisan. Flavor-wise, Provolone Cheese reads as tangy while Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Provolone Cheese or Saint Marcellin 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, artisan profile, Saint Marcellin Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
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Frequently Asked Questions
Is Provolone Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Provolone Cheese originates in Italy, while Saint Marcellin Cheese comes from France. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Saint Marcellin Cheese 2 to 3 weeks.
Is Provolone Cheese similar to Saint Marcellin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provolone Cheese for Saint Marcellin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provolone Cheese taste like Saint Marcellin Cheese?
Provolone Cheese reads as tangy, while Saint Marcellin Cheese is mild, tangy.
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 Saint Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Provolone Cheese or Saint Marcellin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Saint Marcellin Cheese is soft, artisan.