Bleu du Vercors-Sassenage Cheese vs Provolone Cheese

Bleu du Vercors-Sassenage Cheese is a creamy with blue veins cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Bleu du Vercors-Sassenage Cheese?

Bleu du Vercors-Sassenage is a mild blue cheese from the Vercors Massif in the Rhône-Alpes region of France, made from pasteurized cow's milk. Monks made it in the 14th century, and it has carried Appellation d'Origine Contrôlée protection since 1998.

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 du Vercors-Sassenage Cheese and Provolone Cheese?

• Origin: Bleu du Vercors-Sassenage Cheese (France), Provolone Cheese (Italy)
• Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Provolone Cheese (semi-hard, artisan)
• Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Provolone Cheese (at least 4 months for piccante)
• Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Provolone Cheese?

Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Provolone Cheese brings tangy character. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Bleu du Vercors-Sassenage Cheese for Provolone Cheese?

In most recipes, Bleu du Vercors-Sassenage Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect creamy with blue veins bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Provolone Cheese brings tangy notes.

Which Is Better, Bleu du Vercors-Sassenage Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a creamy with blue veins cheese, go with Bleu du Vercors-Sassenage Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Bleu du Vercors-Sassenage Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Bleu du Vercors-Sassenage Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Provolone Cheese at least 4 months for piccante.

Is Bleu du Vercors-Sassenage Cheese similar to Provolone Cheese?

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

Can I substitute Bleu du Vercors-Sassenage Cheese for Provolone Cheese?

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

Does Bleu du Vercors-Sassenage Cheese taste like Provolone Cheese?

Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Provolone Cheese is tangy.

What is Bleu du Vercors-Sassenage Cheese made of?

Bleu du Vercors-Sassenage Cheese is made from cow milk (pasteurized). It's typically aged at least 21 days after renneting. 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 du Vercors-Sassenage Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu du Vercors-Sassenage Cheese is creamy with blue veins, while Provolone Cheese is semi-hard, artisan.