Dorset Blue Cheese vs Ladotyri Mytilinis Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Ladotyri Mytilinis Cheese is hard and made from goat or 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 Ladotyri Mytilinis Cheese?

Ladotyri Mytilinis, also known as oil cheese of Mytilene, comes from the island of Lesvos in Greece. It is made from sheep's milk, or a mixture of sheep's and goat's milk, and is aged in olive oil, which imparts a unique, rich flavor. This cheese has a firm texture and a robust, slightly peppery taste, making it excellent for grating or cooking.

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

• Milk type: Dorset Blue Cheese (Cow), Ladotyri Mytilinis Cheese (Ewe’s milk or mixtures with up to 30% goat’s milk)
• Texture: Dorset Blue Cheese (Firm), Ladotyri Mytilinis Cheese (Hard)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Ladotyri Mytilinis Cheese (Dry)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Ladotyri Mytilinis Cheese (3 months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Ladotyri Mytilinis Cheese (Strong, salty)

Side-by-Side Comparison

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

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Ladotyri Mytilinis Cheese brings strong, salty character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Ladotyri Mytilinis Cheese at 3 months.

Can You Substitute Dorset Blue Cheese for Ladotyri Mytilinis Cheese?

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

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

Frequently Asked Questions

Is Dorset Blue Cheese the same as Ladotyri Mytilinis Cheese?

No, they're distinct cheeses. Dorset Blue Cheese is made from cow milk; Ladotyri Mytilinis Cheese uses goat or sheep. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Ladotyri Mytilinis Cheese 3 months.

Is Dorset Blue Cheese similar to Ladotyri Mytilinis Cheese?

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

Can I substitute Dorset Blue Cheese for Ladotyri Mytilinis Cheese?

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

Does Dorset Blue Cheese taste like Ladotyri Mytilinis Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Ladotyri Mytilinis Cheese is strong, salty.

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 Ladotyri Mytilinis Cheese made of?

Ladotyri Mytilinis Cheese is made from goat or sheep milk. It's typically aged 3 months. It originates in Greece.

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

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