Bleu d'Auvergne Cheese vs Provolone Cheese

Bleu d'Auvergne Cheese is a firm and creamy cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Bleu d'Auvergne Cheese?

Bleu d'Auvergne is a French blue cheese made from cow's milk in the Auvergne region, with AOC protection. It is less salty and creamier than most blues, and ages only about four weeks.

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's the Difference Between Bleu d'Auvergne Cheese and Provolone Cheese?

• Origin: Bleu d'Auvergne Cheese (France), Provolone Cheese (Italy)
• Texture: Bleu d'Auvergne Cheese (Firm and creamy), Provolone Cheese (semi-hard, artisan)
• Aging: Bleu d'Auvergne Cheese (Minimum of four weeks), Provolone Cheese (at least 4 months for piccante)
• Taste: Bleu d'Auvergne Cheese (Intense and distinctive blue), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Bleu d'Auvergne Cheese Taste Like Provolone Cheese?

Bleu d'Auvergne Cheese reads as intense and distinctive blue, while Provolone Cheese brings tangy character. On the nose, Bleu d'Auvergne Cheese offers strong, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Bleu d'Auvergne Cheese at minimum of four weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Bleu d'Auvergne Cheese for Provolone Cheese?

In most recipes, Bleu d'Auvergne Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and creamy bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Bleu d'Auvergne Cheese reads as intense and distinctive blue while Provolone Cheese brings tangy notes.

Which Is Better, Bleu d'Auvergne Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and creamy cheese, go with Bleu d'Auvergne Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Bleu d'Auvergne Cheese suits recipes that want intense and distinctive blue notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Bleu d'Auvergne Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Bleu d'Auvergne Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Bleu d'Auvergne Cheese is typically aged minimum of four weeks, Provolone Cheese at least 4 months for piccante.

Is Bleu d'Auvergne Cheese similar to Provolone Cheese?

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

Can I substitute Bleu d'Auvergne Cheese for Provolone Cheese?

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

Does Bleu d'Auvergne Cheese taste like Provolone Cheese?

Bleu d'Auvergne Cheese reads as intense and distinctive blue, while Provolone Cheese is tangy. Aromas also diverge. Bleu d'Auvergne Cheese leans strong, and Provolone Cheese is closer to pleasant.

What is Bleu d'Auvergne Cheese made of?

Bleu d'Auvergne Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of four weeks. It originates in France.

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.

Which should I choose, Bleu d'Auvergne Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu d'Auvergne Cheese is firm and creamy, while Provolone Cheese is semi-hard, artisan.