Dorset Blue Cheese vs Kasseri Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

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 Kasseri Cheese?

Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.

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

• Milk type: Dorset Blue Cheese (Cow), Kasseri Cheese (goat's and sheep's milk)
• Milk treatment: Dorset Blue Cheese (Skimmed), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
• Texture: Dorset Blue Cheese (Firm), Kasseri Cheese (Firm to hard)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Kasseri Cheese (Develops as ages)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Kasseri Cheese (At least 2 months, peak at 10+ months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Kasseri Cheese (Rich)

Side-by-Side Comparison

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

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Kasseri Cheese brings rich character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Kasseri Cheese at at least 2 months, peak at 10+ months.

Can You Substitute Dorset Blue Cheese for Kasseri Cheese?

Dorset Blue Cheese can stand in for Kasseri 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 to hard. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Kasseri Cheese brings rich notes.

Which Is Better, Dorset Blue Cheese or Kasseri 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 to hard profile, Kasseri Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Kasseri Cheese fits dishes calling for rich.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Dorset Blue Cheese is made from cow milk; Kasseri Cheese uses goat and sheep. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Kasseri Cheese at least 2 months, peak at 10+ months.

Is Dorset Blue Cheese similar to Kasseri Cheese?

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

Can I substitute Dorset Blue Cheese for Kasseri Cheese?

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

Does Dorset Blue Cheese taste like Kasseri Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Kasseri Cheese is rich.

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 Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 2 months, peak at 10+ months. It originates in Greece.

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

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Kasseri Cheese is firm to hard.