Provolone Cheese vs Vacherin Fribourgeois Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Vacherin Fribourgeois Cheese is semi-soft, artisan and made from cow milk, originating in Switzerland.
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 Vacherin Fribourgeois Cheese?
Vacherin Fribourgeois is a Swiss semi-hard cheese from the canton of Fribourg, made with thermised milk and protected by Swiss AOP. It tastes slightly acidic and resiny, and it is one of the cheeses that gives fondue its character.
What's the Difference Between Provolone Cheese and Vacherin Fribourgeois Cheese?
- Origin: Provolone Cheese (Italy), Vacherin Fribourgeois Cheese (Switzerland)
- Texture: Provolone Cheese (semi-hard, artisan), Vacherin Fribourgeois Cheese (semi-soft, artisan)
- Aging: Provolone Cheese (at least 4 months for piccante), Vacherin Fribourgeois Cheese (6 to 25 weeks)
- Taste: Provolone Cheese (tangy), Vacherin Fribourgeois Cheese (buttery, nutty)
Side-by-Side Comparison
| Provolone Cheese | Vacherin Fribourgeois Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Campania, Italy | Canton Of Fribourg, Switzerland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | — | Thermized |
| Texture | Semi-hard, artisan | Semi-soft, artisan |
| Rind | — | Washed |
| Aging | At least 4 months for piccante | 6 to 25 weeks |
| Taste | Tangy | Buttery, nutty |
Taste Comparison: Does Provolone Cheese Taste Like Vacherin Fribourgeois Cheese?
Provolone Cheese reads as tangy, while Vacherin Fribourgeois Cheese brings buttery, nutty character. On the nose, Provolone Cheese offers pleasant, contrasted with Vacherin Fribourgeois Cheese's grassy, pleasant. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Vacherin Fribourgeois Cheese at 6 to 25 weeks.
Can You Substitute Provolone Cheese for Vacherin Fribourgeois Cheese?
In most recipes, Provolone Cheese and Vacherin Fribourgeois 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, artisan. Flavor-wise, Provolone Cheese reads as tangy while Vacherin Fribourgeois Cheese brings buttery, nutty notes.
Which Is Better, Provolone Cheese or Vacherin Fribourgeois 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, artisan profile, Vacherin Fribourgeois Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Vacherin Fribourgeois Cheese fits dishes calling for buttery, nutty.
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Frequently Asked Questions
Is Provolone Cheese the same as Vacherin Fribourgeois Cheese?
No, they're distinct cheeses. Provolone Cheese originates in Italy, while Vacherin Fribourgeois Cheese comes from Switzerland. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Vacherin Fribourgeois Cheese 6 to 25 weeks.
Is Provolone Cheese similar to Vacherin Fribourgeois Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Provolone Cheese for Vacherin Fribourgeois Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Provolone Cheese taste like Vacherin Fribourgeois Cheese?
Provolone Cheese reads as tangy, while Vacherin Fribourgeois Cheese is buttery, nutty. Aromas also diverge. Provolone Cheese leans pleasant, and Vacherin Fribourgeois Cheese is closer to grassy, pleasant.
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 Vacherin Fribourgeois Cheese made of?
Vacherin Fribourgeois Cheese is made from cow milk (thermized). It's typically aged 6 to 25 weeks. It originates in Switzerland.
Which should I choose, Provolone Cheese or Vacherin Fribourgeois Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Vacherin Fribourgeois Cheese is semi-soft, artisan.