Dorset Blue Cheese vs Idiazabal Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

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 Is Idiazabal Cheese?

Idiazabal is a traditional Spanish cheese from the Basque Country, made from raw sheep's milk and often smoked over beechwood, giving it a distinctive, robust flavor. It has a slightly dry, but buttery texture, with a smoky, nutty taste. Idiazabal is often enjoyed on its own or used in cooking.

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

• Milk type: Dorset Blue Cheese (Cow), Idiazabal Cheese (Sheep)
• Milk treatment: Dorset Blue Cheese (Skimmed), Idiazabal Cheese (Raw)
• Texture: Dorset Blue Cheese (Firm), Idiazabal Cheese (Firm, slightly elastic)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Idiazabal Cheese (Hard, smooth)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Idiazabal Cheese (60 days)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Idiazabal Cheese (Intense, slightly piquant)

Side-by-Side Comparison

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

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Idiazabal Cheese brings intense, slightly piquant character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Idiazabal Cheese at 60 days.

Can You Substitute Dorset Blue Cheese for Idiazabal Cheese?

Dorset Blue Cheese can stand in for Idiazabal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for firm, slightly elastic. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Idiazabal Cheese brings intense, slightly piquant notes.

Which Is Better, Dorset Blue Cheese or Idiazabal Cheese?

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

Frequently Asked Questions

Is Dorset Blue Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Dorset Blue Cheese is made from cow milk; Idiazabal Cheese uses sheep. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Idiazabal Cheese 60 days.

Is Dorset Blue Cheese similar to Idiazabal Cheese?

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

Can I substitute Dorset Blue Cheese for Idiazabal Cheese?

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

Does Dorset Blue Cheese taste like Idiazabal Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Idiazabal Cheese is intense, slightly piquant.

What is Dorset Blue Cheese made of?

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

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, Dorset Blue Cheese or Idiazabal Cheese?

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