Dorset Blue Cheese vs Parmigiano Reggiano Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

What's the Difference Between Dorset Blue Cheese and Parmigiano Reggiano Cheese?

• Milk treatment: Dorset Blue Cheese (Skimmed), Parmigiano Reggiano Cheese (Raw)
• Texture: Dorset Blue Cheese (Firm), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), Parmigiano Reggiano Cheese (Hard)
• Aging: Dorset Blue Cheese (12 to 20 weeks), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like Parmigiano Reggiano Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Parmigiano Reggiano Cheese brings umami character. Aging plays into this as well. Dorset Blue Cheese at 12 to 20 weeks develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Dorset Blue Cheese for Parmigiano Reggiano Cheese?

In most recipes, Dorset Blue Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for grainy, flaky. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while Parmigiano Reggiano Cheese brings umami notes.

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

Frequently Asked Questions

Is Dorset Blue Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, Parmigiano Reggiano Cheese 12 to 36 months.

Is Dorset Blue Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Dorset Blue Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Dorset Blue Cheese taste like Parmigiano Reggiano Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while Parmigiano Reggiano Cheese is umami.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Dorset Blue Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while Parmigiano Reggiano Cheese is grainy, flaky.