Dorset Blue Cheese vs San Michali Cheese

Dorset Blue Cheese is a firm cow-milk cheese, while San Michali Cheese is compact, with very small irregular holes and made from cow 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 San Michali Cheese?

San Michali is a unique cow's milk cheese from the island of Syros in Greece. It is known for its distinct aroma and sharp, spicy flavor, often compared to Parmesan. San Michali is the only PDO cheese from the Cyclades and is highly prized in Greek cuisine, often grated over dishes or eaten on its own.

What's the Difference Between Dorset Blue Cheese and San Michali Cheese?

• Milk treatment: Dorset Blue Cheese (Skimmed), San Michali Cheese (Pasteurized)
• Texture: Dorset Blue Cheese (Firm), San Michali Cheese (Compact, with very small irregular holes)
• Rind: Dorset Blue Cheese (Rough, dry brown mold coating), San Michali Cheese (Often covered with paraffin)
• Aging: Dorset Blue Cheese (12 to 20 weeks), San Michali Cheese (At least four months)
• Taste: Dorset Blue Cheese (Piquant, peppery, mild to strong), San Michali Cheese (Salty, peppery)

Side-by-Side Comparison

Taste Comparison: Does Dorset Blue Cheese Taste Like San Michali Cheese?

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

Can You Substitute Dorset Blue Cheese for San Michali Cheese?

In most recipes, Dorset Blue Cheese and San Michali 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 compact, with very small irregular holes. Flavor-wise, Dorset Blue Cheese reads as piquant, peppery, mild to strong while San Michali Cheese brings salty, peppery notes.

Which Is Better, Dorset Blue Cheese or San Michali 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 compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Dorset Blue Cheese suits recipes that want piquant, peppery, mild to strong notes, while San Michali Cheese fits dishes calling for salty, peppery.

Frequently Asked Questions

Is Dorset Blue Cheese the same as San Michali Cheese?

No, they're distinct cheeses. Aging also differs: Dorset Blue Cheese is typically aged 12 to 20 weeks, San Michali Cheese at least four months.

Is Dorset Blue Cheese similar to San Michali Cheese?

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

Can I substitute Dorset Blue Cheese for San Michali Cheese?

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

Does Dorset Blue Cheese taste like San Michali Cheese?

Dorset Blue Cheese reads as piquant, peppery, mild to strong, while San Michali Cheese is salty, peppery.

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 San Michali Cheese made of?

San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.

Which should I choose, Dorset Blue Cheese or San Michali Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dorset Blue Cheese is firm, while San Michali Cheese is compact, with very small irregular holes.