Bartlett Cheese vs Idiazabal Cheese

Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

What Is Bartlett Cheese?

Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

What's the Difference Between Bartlett Cheese and Idiazabal Cheese?

• Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Idiazabal Cheese (Spain)
• Milk treatment: Bartlett Cheese (unpasteurized), Idiazabal Cheese (Raw)
• Texture: Bartlett Cheese (soft, artisan), Idiazabal Cheese (Firm, slightly elastic)
• Rind: Bartlett Cheese (mold ripened), Idiazabal Cheese (Hard, smooth)
• Taste: Bartlett Cheese (buttery, milky), Idiazabal Cheese (Intense, slightly piquant)

Side-by-Side Comparison

Taste Comparison: Does Bartlett Cheese Taste Like Idiazabal Cheese?

Bartlett Cheese reads as buttery, milky, while Idiazabal Cheese brings intense, slightly piquant character. On the nose, Bartlett Cheese offers aromatic, strong, contrasted with Idiazabal Cheese's lactic, roasted, animal, nutty, vegetable.

Can You Substitute Bartlett Cheese for Idiazabal Cheese?

In most recipes, Bartlett Cheese and Idiazabal Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for firm, slightly elastic. Flavor-wise, Bartlett Cheese reads as buttery, milky while Idiazabal Cheese brings intense, slightly piquant notes.

Which Is Better, Bartlett Cheese or Idiazabal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bartlett Cheese. For a firm, slightly elastic profile, Idiazabal Cheese is the better fit. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Idiazabal Cheese fits dishes calling for intense, slightly piquant.

Frequently Asked Questions

Is Bartlett Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Idiazabal Cheese comes from Spain.

Is Bartlett Cheese similar to Idiazabal Cheese?

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

Can I substitute Bartlett Cheese for Idiazabal Cheese?

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

Does Bartlett Cheese taste like Idiazabal Cheese?

Bartlett Cheese reads as buttery, milky, while Idiazabal Cheese is intense, slightly piquant. Aromas also diverge. Bartlett Cheese leans aromatic, strong, and Idiazabal Cheese is closer to lactic, roasted, animal, nutty, vegetable.

What is Bartlett Cheese made of?

Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

Which should I choose, Bartlett Cheese or Idiazabal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bartlett Cheese is soft, artisan, while Idiazabal Cheese is firm, slightly elastic.