Blue Cheese vs Provolone del Monaco Cheese

Q: Is Blue Cheese the same as Provolone del Monaco Cheese?

No. Blue Cheese and Provolone del Monaco Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Provolone del Monaco Cheese?

In most recipes you can swap Blue Cheese for Provolone del Monaco Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Provolone del Monaco Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Provolone del Monaco Cheese is compact with eyes and made from cow milk, originating in Italy.

What Is Blue Cheese?

A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.

What Is Provolone del Monaco Cheese?

Provolone del Monaco is a semi-hard cheese from the Sorrentine Peninsula of Italy, made from the milk of local Agerolese cows. Aged for a minimum of six months, it develops a strong, sharp flavor with earthy and nutty undertones. Its name, meaning "Monk's Provolone," refers to the cloak-like cover traditionally used during the aging process.

What's the Difference Between Blue Cheese and Provolone del Monaco Cheese?

Origin: Blue Cheese (France), Provolone del Monaco Cheese (Italy)
Milk type: Blue Cheese (Cow, Sheep, Goat), Provolone del Monaco Cheese (cow's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Provolone del Monaco Cheese (Raw)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Provolone del Monaco Cheese (Compact with eyes)
Rind: Blue Cheese (Natural), Provolone del Monaco Cheese (Thin and smooth pale-yellow)
Aging: Blue Cheese (Typically aged 2-6 months), Provolone del Monaco Cheese (At least 6 months)
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Provolone del Monaco Cheese (Sweet and buttery aroma with a pleasant spicy taste)

Side-by-Side Comparison

	Blue Cheese	Provolone del Monaco Cheese
Country of Origin	France	Italy
Specific Origin	—	Municipalities In The Metropolitan City Of Naples
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	Raw
Texture	Crumbly, Creamy, Semi-Soft	Compact with eyes
Rind	Natural	Thin and smooth pale-yellow
Aging	Typically aged 2-6 months	At least 6 months
Taste	Sharp, Tangy, Savory, Salty, Pungent	Sweet and buttery aroma with a pleasant spicy taste

Taste Comparison: Does Blue Cheese Taste Like Provolone del Monaco Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Provolone del Monaco Cheese brings sweet and buttery aroma with a pleasant spicy taste character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Provolone del Monaco Cheese's sweet and buttery. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Provolone del Monaco Cheese at at least 6 months.

Can You Substitute Blue Cheese for Provolone del Monaco Cheese?

Blue Cheese can stand in for Provolone del Monaco 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 compact with eyes. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Provolone del Monaco Cheese brings sweet and buttery aroma with a pleasant spicy taste notes.

Which Is Better, Blue Cheese or Provolone del Monaco 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 compact with eyes profile, Provolone del Monaco Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Provolone del Monaco Cheese fits dishes calling for sweet and buttery aroma with a pleasant spicy taste.

Which is your favorite?

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Frequently Asked Questions

Is Blue Cheese the same as Provolone del Monaco Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Provolone del Monaco Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Provolone del Monaco Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Provolone del Monaco Cheese at least 6 months.

Is Blue Cheese similar to Provolone del Monaco Cheese?

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

Can I substitute Blue Cheese for Provolone del Monaco Cheese?

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

Does Blue Cheese taste like Provolone del Monaco Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Provolone del Monaco Cheese is sweet and buttery aroma with a pleasant spicy taste. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Provolone del Monaco Cheese is closer to sweet and buttery.

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 Provolone del Monaco Cheese made of?

Provolone del Monaco Cheese is made from cow milk (raw), using kid rennet paste or calf liquid rennet or a combination of both rennet. It's typically aged at least 6 months. It originates in Italy.

Which should I choose, Blue Cheese or Provolone del Monaco Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Provolone del Monaco Cheese is compact with eyes.