Edam Cheese vs Provolone Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Provolone Cheese is semi-hard, artisan 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 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 Edam Cheese and Provolone Cheese?

• Origin: Edam Cheese (Netherlands), Provolone Cheese (Italy)
• Texture: Edam Cheese (Rubber-textured to crystalline), Provolone Cheese (semi-hard, artisan)
• Aging: Edam Cheese (3 months to longer), Provolone Cheese (at least 4 months for piccante)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Provolone Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Provolone Cheese brings tangy character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Edam Cheese for Provolone Cheese?

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

Which Is Better, Edam Cheese or Provolone Cheese?

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

Frequently Asked Questions

Is Edam Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Provolone Cheese comes from Italy. Aging also differs: Edam Cheese is typically aged 3 months to longer, Provolone Cheese at least 4 months for piccante.

Is Edam Cheese similar to Provolone Cheese?

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

Can I substitute Edam Cheese for Provolone Cheese?

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

Does Edam Cheese taste like Provolone Cheese?

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

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 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, Edam Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Provolone Cheese is semi-hard, artisan.