Edam Cheese vs Provel Cheese

Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Provel Cheese is soft, processed and made from cow milk, originating in United States.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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 Edam Cheese and Provel Cheese?

• Origin: Edam Cheese (Netherlands), Provel Cheese (United States)
• Texture: Edam Cheese (Semi-hard, elastic), Provel Cheese (Soft, processed)
• Rind: Edam Cheese (Smooth, waxed), Provel Cheese (plastic)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Provel Cheese (buttery)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Provel Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Provel Cheese brings buttery character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Provel Cheese's smokey. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.

Can You Substitute Edam Cheese for Provel Cheese?

In most recipes, Edam Cheese and Provel Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, elastic bite and body where the recipe calls for soft, processed. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Provel Cheese brings buttery notes.

Which Is Better, Edam Cheese or Provel Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, elastic cheese, go with Edam Cheese. For a soft, processed profile, Provel Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Provel Cheese fits dishes calling for buttery.

Frequently Asked Questions

Is Edam Cheese the same as Provel Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Provel Cheese comes from United States.

Is Edam Cheese similar to Provel Cheese?

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

Can I substitute Edam Cheese for Provel Cheese?

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

Does Edam Cheese taste like Provel Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Provel Cheese is buttery. Aromas also diverge. Edam Cheese leans almost no smell when young, and Provel Cheese is closer to smokey.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

What is Provel Cheese made of?

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

Which should I choose, Edam Cheese or Provel Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is semi-hard, elastic, while Provel Cheese is soft, processed.