Blue Cheese vs Provola dei Nebrodi Cheese
Blue Cheese
Provola dei Nebrodi Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Provola dei Nebrodi Cheese is soft and compact and made from cow, goat, and sheep milk, originating in Italy.
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 Provola dei Nebrodi Cheese?
Provola dei Nebrodi is a DOP stretched-curd cheese from the Nebrodi mountains of Sicily, made with raw cow's milk and lamb or kid rennet. It is the only Sicilian provola that is aged, and wheels reach four or five kilograms (about 9 to 11 pounds).
What's the Difference Between Blue Cheese and Provola dei Nebrodi Cheese?
- Origin: Blue Cheese (France), Provola dei Nebrodi Cheese (Italy)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Provola dei Nebrodi Cheese (Cow's whole milk, sometimes with sheep's and/or goat's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Provola dei Nebrodi Cheese (Raw)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Provola dei Nebrodi Cheese (Soft and compact)
- Rind: Blue Cheese (Natural), Provola dei Nebrodi Cheese (Thin, straw-yellow to yellow-amber)
- Aging: Blue Cheese (Typically aged 2-6 months), Provola dei Nebrodi Cheese (1 to 4 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Provola dei Nebrodi Cheese (Sweet and slightly sour when fresh, savory and strong when aged)
Side-by-Side Comparison
| Blue Cheese | Provola dei Nebrodi Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | — | Northeastern Sicily, Area Of Floresta |
| Milk Type | Cow, Sheep, Goat | Cow's whole milk, sometimes with sheep's and/or goat's milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Texture | Crumbly, Creamy, Semi-Soft | Soft and compact |
| Rind | Natural | Thin, straw-yellow to yellow-amber |
| Aging | Typically aged 2-6 months | 1 to 4 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet and slightly sour when fresh, savory and strong when aged |
Taste Comparison: Does Blue Cheese Taste Like Provola dei Nebrodi Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Provola dei Nebrodi Cheese leans toward warm milk, butter, fruit notes when fresh; savory and stronger when aged. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Provola dei Nebrodi Cheese at 1 to 4 months.
Can You Substitute Blue Cheese for Provola dei Nebrodi Cheese?
Blue Cheese can stand in for Provola dei Nebrodi 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 and compact. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Provola dei Nebrodi Cheese brings sweet and slightly sour when fresh, savory and strong when aged notes.
Which Is Better, Blue Cheese or Provola dei Nebrodi 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 and compact profile, Provola dei Nebrodi Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Provola dei Nebrodi Cheese fits dishes calling for sweet and slightly sour when fresh, savory and strong when aged.
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Frequently Asked Questions
Is Blue Cheese the same as Provola dei Nebrodi Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Provola dei Nebrodi Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Provola dei Nebrodi Cheese uses cow, goat, and sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Provola dei Nebrodi Cheese 1 to 4 months.
Is Blue Cheese similar to Provola dei Nebrodi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Provola dei Nebrodi Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Provola dei Nebrodi Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Provola dei Nebrodi Cheese is sweet and slightly sour when fresh, savory and strong when aged.
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 Provola dei Nebrodi Cheese made of?
Provola dei Nebrodi Cheese is made from cow, goat, and sheep milk (raw), using farmhouse kid’s or lamb’s rennet pas rennet. It's typically aged 1 to 4 months. It originates in Italy.
Which should I choose, Blue Cheese or Provola dei Nebrodi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Provola dei Nebrodi Cheese is soft and compact.