Bleu de Laqueuille Cheese vs Provolone Cheese

Bleu de Laqueuille Cheese is a soft, blue-veined cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Bleu de Laqueuille Cheese?

Bleu de Laqueuille is a blue-veined cow's milk cheese from the Puy-de-Dome in Auvergne, France. Born at Laqueuille in 1854, it is the ancestor of the region's other blues and comes as 2.5 kg cylinders with an ivory paste marbled blue-green.

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 de Laqueuille Cheese and Provolone Cheese?

• Origin: Bleu de Laqueuille Cheese (France), Provolone Cheese (Italy)
• Texture: Bleu de Laqueuille Cheese (soft, blue-veined), Provolone Cheese (semi-hard, artisan)
• Aging: Bleu de Laqueuille Cheese (6 weeks minimum), Provolone Cheese (at least 4 months for piccante)
• Taste: Bleu de Laqueuille Cheese (salty, spicy, tangy), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Bleu de Laqueuille Cheese Taste Like Provolone Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Provolone Cheese brings tangy character. On the nose, Bleu de Laqueuille Cheese offers earthy, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Bleu de Laqueuille Cheese at 6 weeks minimum develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Bleu de Laqueuille Cheese for Provolone Cheese?

In most recipes, Bleu de Laqueuille Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, blue-veined bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Bleu de Laqueuille Cheese reads as salty, spicy, tangy while Provolone Cheese brings tangy notes.

Which Is Better, Bleu de Laqueuille Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, blue-veined cheese, go with Bleu de Laqueuille Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Bleu de Laqueuille Cheese suits recipes that want salty, spicy, tangy notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Bleu de Laqueuille Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Bleu de Laqueuille Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Bleu de Laqueuille Cheese is typically aged 6 weeks minimum, Provolone Cheese at least 4 months for piccante.

Is Bleu de Laqueuille Cheese similar to Provolone Cheese?

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

Can I substitute Bleu de Laqueuille Cheese for Provolone Cheese?

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

Does Bleu de Laqueuille Cheese taste like Provolone Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Provolone Cheese is tangy. Aromas also diverge. Bleu de Laqueuille Cheese leans earthy, and Provolone Cheese is closer to pleasant.

What is Bleu de Laqueuille Cheese made of?

Bleu de Laqueuille Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks minimum. 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 de Laqueuille Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu de Laqueuille Cheese is soft, blue-veined, while Provolone Cheese is semi-hard, artisan.