Edam Cheese vs Provolone Valpadana Cheese

Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Provolone Valpadana Cheese is semi-hard and made from cow milk, originating in Italy.

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 Provolone Valpadana Cheese?

Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.

What's the Difference Between Edam Cheese and Provolone Valpadana Cheese?

• Origin: Edam Cheese (Netherlands), Provolone Valpadana Cheese (Italy)
• Milk treatment: Edam Cheese (pasteurized), Provolone Valpadana Cheese (Pasteurized or thermized)
• Texture: Edam Cheese (Semi-hard, elastic), Provolone Valpadana Cheese (Semi-hard)
• Rind: Edam Cheese (Smooth, waxed), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
• Aging: Edam Cheese (3 months to longer), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Provolone Valpadana Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Provolone Valpadana Cheese's rich. 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 Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.

Can You Substitute Edam Cheese for Provolone Valpadana Cheese?

In most recipes, Edam Cheese and Provolone Valpadana 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 semi-hard. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.

Which Is Better, Edam Cheese or Provolone Valpadana 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 semi-hard profile, Provolone Valpadana Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.

Frequently Asked Questions

Is Edam Cheese the same as Provolone Valpadana Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Provolone Valpadana Cheese comes from Italy. Aging also differs: Edam Cheese is typically aged 3 months to longer, Provolone Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.

Is Edam Cheese similar to Provolone Valpadana Cheese?

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

Can I substitute Edam Cheese for Provolone Valpadana Cheese?

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

Does Edam Cheese taste like Provolone Valpadana Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses. Aromas also diverge. Edam Cheese leans almost no smell when young, and Provolone Valpadana Cheese is closer to rich.

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 Provolone Valpadana Cheese made of?

Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.

Which should I choose, Edam Cheese or Provolone Valpadana Cheese?

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