Provolone Cheese vs Vacherin Cheese

Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and 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 Cheese?

Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.

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

• Origin: Provolone Cheese (Italy), Vacherin Cheese (France and Switzerland)
• Texture: Provolone Cheese (semi-hard, artisan), Vacherin Cheese (soft, artisan)
• Aging: Provolone Cheese (at least 4 months for piccante), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
• Taste: Provolone Cheese (tangy), Vacherin Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Provolone Cheese Taste Like Vacherin Cheese?

Provolone Cheese reads as tangy, while Vacherin Cheese brings smooth character. On the nose, Provolone Cheese offers pleasant, contrasted with Vacherin Cheese's rich. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.

Can You Substitute Provolone Cheese for Vacherin Cheese?

In most recipes, Provolone Cheese and Vacherin 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 Vacherin Cheese brings smooth notes.

Which Is Better, Provolone Cheese or Vacherin 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, Vacherin Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Vacherin Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Provolone Cheese the same as Vacherin Cheese?

No, they're distinct cheeses. Provolone Cheese originates in Italy, while Vacherin Cheese comes from France and Switzerland. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.

Is Provolone Cheese similar to Vacherin Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Provolone Cheese for Vacherin Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Provolone Cheese taste like Vacherin Cheese?

Provolone Cheese reads as tangy, while Vacherin Cheese is smooth. Aromas also diverge. Provolone Cheese leans pleasant, and Vacherin Cheese is closer to rich.

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 Cheese made of?

Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.

Which should I choose, Provolone Cheese or Vacherin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Vacherin Cheese is soft, artisan.