Provolone Cheese vs Yorkshire Wensleydale Cheese

Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Yorkshire Wensleydale Cheese is firm, crumbly and made from cow milk.

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 Is Yorkshire Wensleydale Cheese?

Yorkshire Wensleydale is a cow's milk cheese made in Wensleydale, North Yorkshire, and only cheese made there may use the name. It is known for a supple, crumbly body, a faint honey aroma, and its fame as Wallace's favourite cheese.

What's the Difference Between Provolone Cheese and Yorkshire Wensleydale Cheese?

• Texture: Provolone Cheese (semi-hard, artisan), Yorkshire Wensleydale Cheese (Firm, Crumbly)
• Aging: Provolone Cheese (at least 4 months for piccante), Yorkshire Wensleydale Cheese (2 weeks to 12 months)
• Taste: Provolone Cheese (tangy), Yorkshire Wensleydale Cheese (Slightly acidic, mellow, and honeyed; stronger and more complex when aged)

Side-by-Side Comparison

Taste Comparison: Does Provolone Cheese Taste Like Yorkshire Wensleydale Cheese?

Provolone Cheese reads as tangy, while Yorkshire Wensleydale Cheese brings slightly acidic, mellow, and honeyed; stronger and more complex when aged character. On the nose, Provolone Cheese offers pleasant, contrasted with Yorkshire Wensleydale Cheese's lactic, slightly acidic; develops stronger notes when aged. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Yorkshire Wensleydale Cheese at 2 weeks to 12 months.

Can You Substitute Provolone Cheese for Yorkshire Wensleydale Cheese?

In most recipes, Provolone Cheese and Yorkshire Wensleydale Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, artisan bite and body where the recipe calls for firm, crumbly. Flavor-wise, Provolone Cheese reads as tangy while Yorkshire Wensleydale Cheese brings slightly acidic, mellow, and honeyed; stronger and more complex when aged notes.

Which Is Better, Provolone Cheese or Yorkshire Wensleydale Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, artisan cheese, go with Provolone Cheese. For a firm, crumbly profile, Yorkshire Wensleydale Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Yorkshire Wensleydale Cheese fits dishes calling for slightly acidic, mellow, and honeyed; stronger and more complex when aged.

Frequently Asked Questions

Is Provolone Cheese the same as Yorkshire Wensleydale Cheese?

No, they're distinct cheeses. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Yorkshire Wensleydale Cheese 2 weeks to 12 months.

Is Provolone Cheese similar to Yorkshire Wensleydale Cheese?

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

Can I substitute Provolone Cheese for Yorkshire Wensleydale Cheese?

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

Does Provolone Cheese taste like Yorkshire Wensleydale Cheese?

Provolone Cheese reads as tangy, while Yorkshire Wensleydale Cheese is slightly acidic, mellow, and honeyed; stronger and more complex when aged. Aromas also diverge. Provolone Cheese leans pleasant, and Yorkshire Wensleydale Cheese is closer to lactic, slightly acidic; develops stronger notes when aged.

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.

What is Yorkshire Wensleydale Cheese made of?

Yorkshire Wensleydale Cheese is made from cow milk (raw or pasteurized). It's typically aged 2 weeks to 12 months.

Which should I choose, Provolone Cheese or Yorkshire Wensleydale Cheese?

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