Bleu des Causses Cheese vs Provolone Cheese

Bleu des Causses Cheese is a semisoft; 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 des Causses Cheese?

Bleu des Causses is a French blue cheese made from whole cow's milk and ripened three to six months in the limestone caves of the Gorges du Tarn. Many people treat it as a gentler cow's milk counterpart to Roquefort.

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 des Causses Cheese and Provolone Cheese?

• Origin: Bleu des Causses Cheese (France), Provolone Cheese (Italy)
• Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Provolone Cheese (semi-hard, artisan)
• Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Provolone Cheese (at least 4 months for piccante)
• Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Bleu des Causses Cheese Taste Like Provolone Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Provolone Cheese brings tangy character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Bleu des Causses Cheese at at least 70 days and not more than 190 days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Bleu des Causses Cheese for Provolone Cheese?

In most recipes, Bleu des Causses Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft; blue-veined bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Provolone Cheese brings tangy notes.

Which Is Better, Bleu des Causses Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft; blue-veined cheese, go with Bleu des Causses Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Bleu des Causses Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Provolone Cheese at least 4 months for piccante.

Is Bleu des Causses Cheese similar to Provolone Cheese?

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

Can I substitute Bleu des Causses Cheese for Provolone Cheese?

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

Does Bleu des Causses Cheese taste like Provolone Cheese?

Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Provolone Cheese is tangy. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Provolone Cheese is closer to pleasant.

What is Bleu des Causses Cheese made of?

Bleu des Causses Cheese is made from cow milk (raw). It's typically aged at least 70 days and not more than 190 days. 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 des Causses Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Provolone Cheese is semi-hard, artisan.