Provolone Cheese vs Tome fraîche de l’Aubrac Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes and made from cow milk.
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 Tome fraîche de l’Aubrac Cheese?
Tome fraîche de l'Aubrac is a French cow's milk cheese made from strongly pressed, lightly fermented curd pulled out of laguiole, cantal, or salers production before salting and ripening. Unsalted and unripened, it is known for the stretch it gives to cooked dishes such as aligot.
What's the Difference Between Provolone Cheese and Tome fraîche de l’Aubrac Cheese?
- Texture: Provolone Cheese (semi-hard, artisan), Tome fraîche de l’Aubrac Cheese (Supple but firm, with occasional small holes)
- Aging: Provolone Cheese (at least 4 months for piccante), Tome fraîche de l’Aubrac Cheese (Unripened)
- Taste: Provolone Cheese (tangy), Tome fraîche de l’Aubrac Cheese (Milky, fresh, and buttery)
Side-by-Side Comparison
| Provolone Cheese | Tome fraîche de l’Aubrac Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Campania, Italy | Aubrac Region, Including Parts Of Aveyron, Cantal, And Lozère Departments |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | — | Raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal |
| Texture | Semi-hard, artisan | Supple but firm, with occasional small holes |
| Aging | At least 4 months for piccante | Unripened |
| Taste | Tangy | Milky, fresh, and buttery |
Taste Comparison: Does Provolone Cheese Taste Like Tome fraîche de l’Aubrac Cheese?
Provolone Cheese reads as tangy, while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery character. On the nose, Provolone Cheese offers pleasant, contrasted with Tome fraîche de l’Aubrac Cheese's milky, fresh, and buttery. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Tome fraîche de l’Aubrac Cheese at unripened.
Can You Substitute Provolone Cheese for Tome fraîche de l’Aubrac Cheese?
In most recipes, Provolone Cheese and Tome fraîche de l’Aubrac 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 supple but firm, with occasional small holes. Flavor-wise, Provolone Cheese reads as tangy while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery notes.
Which Is Better, Provolone Cheese or Tome fraîche de l’Aubrac 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 supple but firm, with occasional small holes profile, Tome fraîche de l’Aubrac Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Tome fraîche de l’Aubrac Cheese fits dishes calling for milky, fresh, and buttery.
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Frequently Asked Questions
Is Provolone Cheese the same as Tome fraîche de l’Aubrac Cheese?
No, they're distinct cheeses. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Tome fraîche de l’Aubrac Cheese unripened.
Is Provolone Cheese similar to Tome fraîche de l’Aubrac Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provolone Cheese for Tome fraîche de l’Aubrac Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provolone Cheese taste like Tome fraîche de l’Aubrac Cheese?
Provolone Cheese reads as tangy, while Tome fraîche de l’Aubrac Cheese is milky, fresh, and buttery. Aromas also diverge. Provolone Cheese leans pleasant, and Tome fraîche de l’Aubrac Cheese is closer to milky, fresh, and buttery.
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 Tome fraîche de l’Aubrac Cheese made of?
Tome fraîche de l’Aubrac Cheese is made from cow milk (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal). It's typically aged unripened.
Which should I choose, Provolone Cheese or Tome fraîche de l’Aubrac Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes.