Dorset Blue Cheese vs Manouri Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Manouri Cheese is smooth, dense 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 Manouri Cheese?

Manouri is a semi-soft, fresh whey cheese from Macedonia and Thessalia in Greece, made primarily from sheep's or goat's milk. It is creamier and less salty than feta, with a smooth, milky taste and a slight sweetness. Manouri is often used in pastries, as a dessert cheese with fruit, or in salads.

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

• Milk type: Dorset Blue Cheese (Cow), Manouri Cheese (goat's or sheep's milk)
• Milk treatment: Dorset Blue Cheese (Skimmed), Manouri Cheese (pasteurized)
• Texture: Dorset Blue Cheese (Firm), Manouri Cheese (Smooth, dense)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Manouri Cheese (None)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Manouri Cheese (Typically eaten young, can be aged for grating)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Manouri Cheese (Rich, milky, tangy, slightly citrusy)

Side-by-Side Comparison

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

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Manouri Cheese brings rich, milky, tangy, slightly citrusy character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Manouri Cheese at typically eaten young, can be aged for grating.

Can You Substitute Dorset Blue Cheese for Manouri Cheese?

Dorset Blue Cheese can stand in for Manouri 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 smooth, dense. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Manouri Cheese brings rich, milky, tangy, slightly citrusy notes.

Which Is Better, Dorset Blue Cheese or Manouri 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 smooth, dense profile, Manouri Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while Manouri Cheese fits dishes calling for rich, milky, tangy, slightly citrusy.

Frequently Asked Questions

Is Dorset Blue Cheese the same as Manouri Cheese?

No, they're distinct cheeses. Dorset Blue Cheese is made from cow milk; Manouri Cheese uses goat or sheep. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Manouri Cheese typically eaten young, can be aged for grating.

Is Dorset Blue Cheese similar to Manouri Cheese?

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

Can I substitute Dorset Blue Cheese for Manouri Cheese?

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

Does Dorset Blue Cheese taste like Manouri Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Manouri Cheese is rich, milky, tangy, slightly citrusy.

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 Manouri Cheese made of?

Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. It originates in Greece.

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

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Manouri Cheese is smooth, dense.