Chabichou du Poitou Cheese vs Lor Cheese
Chabichou du Poitou Cheese
Lor Cheese
Chabichou du Poitou Cheese is a soft, creamy to brittle goat-milk cheese from France, while Lor Cheese is soft, originating in Iran.
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What Is Chabichou du Poitou Cheese?
Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.
What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
What's the Difference Between Chabichou du Poitou Cheese and Lor Cheese?
- Origin: Chabichou du Poitou Cheese (France), Lor Cheese (Iran)
- Milk type: Chabichou du Poitou Cheese (goat's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
- Milk treatment: Chabichou du Poitou Cheese (unpasteurized or whole), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
- Texture: Chabichou du Poitou Cheese (Soft, creamy to brittle), Lor Cheese (Soft)
- Aging: Chabichou du Poitou Cheese (At least 10 days), Lor Cheese (Fresh)
- Taste: Chabichou du Poitou Cheese (Slightly salty), Lor Cheese (Slightly sweet cream)
Side-by-Side Comparison
| Chabichou du Poitou Cheese | Lor Cheese | |
|---|---|---|
| Country of Origin | France | Iran |
| Specific Origin | Haut Poitou | Azerbaijan And Kurdistan Provinces |
| Milk Type | Goat's milk | Whey (from semihard cheeses like Peche) |
| Milk Treatment | Unpasteurized or whole | Heated at ~212°F (100°C) for 30 minutes |
| Texture | Soft, creamy to brittle | Soft |
| Rind | White with blue-gray patches | — |
| Aging | At least 10 days | Fresh |
| Taste | Slightly salty | Slightly sweet cream |
Taste Comparison: Does Chabichou du Poitou Cheese Taste Like Lor Cheese?
Chabichou du Poitou Cheese reads as slightly salty, while Lor Cheese brings slightly sweet cream character. On the nose, Chabichou du Poitou Cheese offers goaty, contrasted with Lor Cheese's no particular smell. More specifically, Chabichou du Poitou Cheese shows white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging, while Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Chabichou du Poitou Cheese at at least 10 days develops a different profile than Lor Cheese at fresh.
Can You Substitute Chabichou du Poitou Cheese for Lor Cheese?
Chabichou du Poitou Cheese can stand in for Lor Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy to brittle bite and body where the recipe calls for soft. Flavor-wise, Chabichou du Poitou Cheese reads as slightly salty while Lor Cheese brings slightly sweet cream notes.
Which Is Better, Chabichou du Poitou Cheese or Lor Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy to brittle cheese, go with Chabichou du Poitou Cheese. For a soft profile, Lor Cheese is the better fit. Flavor-wise, Chabichou du Poitou Cheese suits recipes that want slightly salty notes, while Lor Cheese fits dishes calling for slightly sweet cream.
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Frequently Asked Questions
Is Chabichou du Poitou Cheese the same as Lor Cheese?
No, they're distinct cheeses. Chabichou du Poitou Cheese originates in France, while Lor Cheese comes from Iran. Aging also differs: Chabichou du Poitou Cheese is typically aged at least 10 days, Lor Cheese fresh.
Is Chabichou du Poitou Cheese similar to Lor Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chabichou du Poitou Cheese for Lor Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chabichou du Poitou Cheese taste like Lor Cheese?
Chabichou du Poitou Cheese reads as slightly salty, while Lor Cheese is slightly sweet cream. Aromas also diverge. Chabichou du Poitou Cheese leans goaty, and Lor Cheese is closer to no particular smell.
What is Chabichou du Poitou Cheese made of?
Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. It originates in France.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
Which should I choose, Chabichou du Poitou Cheese or Lor Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chabichou du Poitou Cheese is soft, creamy to brittle, while Lor Cheese is soft.