Blue Cheese vs Dorset Blue Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Dorset Blue Cheese is firm and made from cow milk.

What Is Blue Cheese?

A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.

What Is Dorset Blue Cheese?

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from mild to strong. Made using skimmed cow’s milk, the tradition of using lower-fat milk dates back to the 18th and 19th centuries when it was made from residual milk left after cream skimming. The production process includes hand-breaking curds, salting, light pressing, and maturing for 12 to 20 weeks. The cheese is pierced after four weeks to develop its signature blue veining. Dorset’s lush pasture, supported by Oxford clay soil, contributes to the unique flavor of the milk used in the cheese.

What's the Difference Between Blue Cheese and Dorset Blue Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Dorset Blue Cheese (Cow)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Dorset Blue Cheese (Skimmed)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Dorset Blue Cheese (Firm)
• Rind: Blue Cheese (Natural), Dorset Blue Cheese (Rough, dry brown mold coating)
• Aging: Blue Cheese (Typically aged 2-6 months), Dorset Blue Cheese (12 to 20 weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Dorset Blue Cheese (Piquant, peppery, mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Dorset Blue Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Dorset Blue Cheese brings piquant, peppery, mild to strong character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Dorset Blue Cheese at 12 to 20 weeks.

Can You Substitute Blue Cheese for Dorset Blue Cheese?

Blue Cheese can stand in for Dorset Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for firm. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Dorset Blue Cheese brings piquant, peppery, mild to strong notes.

Which Is Better, Blue Cheese or Dorset Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a firm profile, Dorset Blue Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Dorset Blue Cheese fits dishes calling for piquant, peppery, mild to strong.

Frequently Asked Questions

Is Blue Cheese the same as Dorset Blue Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Dorset Blue Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Dorset Blue Cheese 12 to 20 weeks.

Is Blue Cheese similar to Dorset Blue Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Dorset Blue Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Dorset Blue Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Dorset Blue Cheese is piquant, peppery, mild to strong.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

Which should I choose, Blue Cheese or Dorset Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Dorset Blue Cheese is firm.