Dorset Blue Cheese vs Provolone Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Dorset Blue Cheese?

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from mild to strong. Made using skimmed cow’s milk, the tradition of using lower-fat milk dates back to the 18th and 19th centuries when it was made from residual milk left after cream skimming. The production process includes hand-breaking curds, salting, light pressing, and maturing for 12 to 20 weeks. The cheese is pierced after four weeks to develop its signature blue veining. Dorset’s lush pasture, supported by Oxford clay soil, contributes to the unique flavor of the milk used in the cheese.

What Is Provolone Cheese?

Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.

What's the Difference Between Dorset Blue Cheese and Provolone Cheese?

• Texture: Dorset Blue Cheese (Firm), Provolone Cheese (semi-hard, artisan)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Provolone Cheese (tangy)

Side-by-Side Comparison

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

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Provolone Cheese brings tangy character.

Can You Substitute Dorset Blue Cheese for Provolone Cheese?

In most recipes, Dorset Blue Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Provolone Cheese brings tangy notes.

Which Is Better, Dorset Blue Cheese or Provolone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Dorset Blue Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Provolone Cheese?

No, they're distinct cheeses.

Is Dorset Blue Cheese similar to Provolone Cheese?

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

Can I substitute Dorset Blue Cheese for Provolone Cheese?

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

Does Dorset Blue Cheese taste like Provolone Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Provolone Cheese is tangy.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

What is Provolone Cheese made of?

Provolone Cheese is made from cow milk. It originates in Italy.

Which should I choose, Dorset Blue Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Provolone Cheese is semi-hard, artisan.