Danish Blue Cheese vs Provolone Cheese

Danish Blue Cheese is a semi-soft, blue-veined cow-milk cheese from Denmark, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Danish Blue Cheese?

Danablu, sold as Danish Blue Cheese in North America, is a semi-soft blue-veined cheese made from full fat cow's milk and homogenized cream. It is known for its sharp, salty taste and its EU protected status, which limits production to approved Danish dairies.

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 Danish Blue Cheese and Provolone Cheese?

• Origin: Danish Blue Cheese (Denmark), Provolone Cheese (Italy)
• Texture: Danish Blue Cheese (Semi-soft, Blue-veined), Provolone Cheese (semi-hard, artisan)
• Aging: Danish Blue Cheese (8 to 12 weeks), Provolone Cheese (at least 4 months for piccante)
• Taste: Danish Blue Cheese (Salty, tangy), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Danish Blue Cheese Taste Like Provolone Cheese?

Danish Blue Cheese reads as salty, tangy, while Provolone Cheese brings tangy character. Aging plays into this as well. Danish Blue Cheese at 8 to 12 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Danish Blue Cheese for Provolone Cheese?

In most recipes, Danish Blue Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Danish Blue Cheese reads as salty, tangy while Provolone Cheese brings tangy notes.

Which Is Better, Danish Blue Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Danish Blue Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Danish Blue Cheese suits recipes that want salty, tangy notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Danish Blue Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Danish Blue Cheese originates in Denmark, while Provolone Cheese comes from Italy. Aging also differs: Danish Blue Cheese is typically aged 8 to 12 weeks, Provolone Cheese at least 4 months for piccante.

Is Danish Blue Cheese similar to Provolone Cheese?

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

Can I substitute Danish Blue Cheese for Provolone Cheese?

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

Does Danish Blue Cheese taste like Provolone Cheese?

Danish Blue Cheese reads as salty, tangy, while Provolone Cheese is tangy.

What is Danish Blue Cheese made of?

Danish Blue Cheese is made from cow milk. It's typically aged 8 to 12 weeks. It originates in Denmark.

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, Danish Blue Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Danish Blue Cheese is semi-soft, blue-veined, while Provolone Cheese is semi-hard, artisan.