Provolone Cheese vs Vendomois Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Vendomois Cheese is fresh soft, artisan and made from goat 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 Vendomois Cheese?
Vendomois is a goat's milk cheese from France with a fat content of 45%. It has a fresh, soft texture that is crafted in an artisan style. The flavor profile of Vendomois is primarily sour, offering a tangy taste experience. It features a natural rind that contributes to its overall character. This cheese is typically enjoyed fresh, making it a great addition to cheese platters or simple pairings. Its sourness pairs well with fruits or a drizzle of honey to balance the tartness. Vendomois is an excellent choice for those who appreciate the distinctive taste of goat's milk cheeses.
What's the Difference Between Provolone Cheese and Vendomois Cheese?
- Origin: Provolone Cheese (Italy), Vendomois Cheese (France)
- Milk type: Provolone Cheese (cow's milk), Vendomois Cheese (goat's milk)
- Texture: Provolone Cheese (semi-hard, artisan), Vendomois Cheese (fresh soft, artisan)
- Taste: Provolone Cheese (tangy), Vendomois Cheese (sour)
Side-by-Side Comparison
| Provolone Cheese | Vendomois Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Campania, Italy | — |
| Milk Type | Cow's milk | Goat's milk |
| Texture | Semi-hard, artisan | Fresh soft, artisan |
| Rind | — | Natural |
| Aging | At least 4 months for piccante | — |
| Taste | Tangy | Sour |
Taste Comparison: Does Provolone Cheese Taste Like Vendomois Cheese?
Provolone Cheese reads as tangy, while Vendomois Cheese brings sour character.
Can You Substitute Provolone Cheese for Vendomois Cheese?
Provolone Cheese can stand in for Vendomois 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 fresh soft, artisan. Flavor-wise, Provolone Cheese reads as tangy while Vendomois Cheese brings sour notes.
Which Is Better, Provolone Cheese or Vendomois 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 fresh soft, artisan profile, Vendomois Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Vendomois Cheese fits dishes calling for sour.
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Frequently Asked Questions
Is Provolone Cheese the same as Vendomois Cheese?
No, they're distinct cheeses. Provolone Cheese originates in Italy, while Vendomois Cheese comes from France. Provolone Cheese is made from cow milk; Vendomois Cheese uses goat.
Is Provolone Cheese similar to Vendomois Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Provolone Cheese for Vendomois Cheese?
You can, but expect a shift in richness and milk character.
Does Provolone Cheese taste like Vendomois Cheese?
Provolone Cheese reads as tangy, while Vendomois Cheese is sour.
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 Vendomois Cheese made of?
Vendomois Cheese is made from goat milk. It originates in France.
Which should I choose, Provolone Cheese or Vendomois Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Vendomois Cheese is fresh soft, artisan.