Blue Cheese vs Provel Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Provel Cheese is soft, processed and made from cow milk, originating in United States.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Provel Cheese?

Provel is a white processed cheese that blends cheddar, Swiss and provolone with liquid smoke. It melts at a low temperature, tastes buttery, and is the traditional cheese on St. Louis-style pizza.

What's the Difference Between Blue Cheese and Provel Cheese?

• Origin: Blue Cheese (France), Provel Cheese (United States)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Provel Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Provel Cheese (pasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Provel Cheese (soft, processed)
• Rind: Blue Cheese (Natural), Provel Cheese (plastic)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Provel Cheese (buttery)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Provel Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Provel Cheese brings buttery character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Provel Cheese's smokey. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.

Can You Substitute Blue Cheese for Provel Cheese?

Blue Cheese can stand in for Provel Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft, processed. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Provel Cheese brings buttery notes.

Which Is Better, Blue Cheese or Provel Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft, processed profile, Provel Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Provel Cheese fits dishes calling for buttery.

Frequently Asked Questions

Is Blue Cheese the same as Provel Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Provel Cheese comes from United States. Blue Cheese is made from cow, goat, or sheep milk; Provel Cheese uses cow.

Is Blue Cheese similar to Provel Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Provel Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Provel Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Provel Cheese is buttery. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Provel Cheese is closer to smokey.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Provel Cheese made of?

Provel Cheese is made from cow milk (pasteurized). It originates in United States.

Which should I choose, Blue Cheese or Provel Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Provel Cheese is soft, processed.