Dovedale cheese vs Idiazabal Cheese

Dovedale cheese is a soft cow-milk cheese, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

What Is Dovedale cheese?

Dovedale, sold as Dovedale Blue, is a soft blue cheese made from full fat cow's milk near the Dovedale valley in the Peak District. It holds PDO status and is dipped in brine instead of dry-salted, which is rare for a British cheese.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

What's the Difference Between Dovedale cheese and Idiazabal Cheese?

• Milk type: Dovedale cheese (Cow), Idiazabal Cheese (Sheep)
• Milk treatment: Dovedale cheese (Pasteurized), Idiazabal Cheese (Raw)
• Texture: Dovedale cheese (Soft), Idiazabal Cheese (Firm, slightly elastic)
• Taste: Dovedale cheese (mild blue), Idiazabal Cheese (Intense, slightly piquant)

Side-by-Side Comparison

Taste Comparison: Does Dovedale cheese Taste Like Idiazabal Cheese?

Dovedale cheese reads as mild blue, while Idiazabal Cheese brings intense, slightly piquant character. More specifically, Dovedale cheese shows mild and creamy, with a continental character from brine dipping, while Idiazabal Cheese leans toward ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity..

Can You Substitute Dovedale cheese for Idiazabal Cheese?

Dovedale cheese can stand in for Idiazabal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for firm, slightly elastic. Flavor-wise, Dovedale cheese reads as mild blue while Idiazabal Cheese brings intense, slightly piquant notes.

Which Is Better, Dovedale cheese or Idiazabal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Dovedale cheese. For a firm, slightly elastic profile, Idiazabal Cheese is the better fit. Flavor-wise, Dovedale cheese suits recipes that want mild blue notes, while Idiazabal Cheese fits dishes calling for intense, slightly piquant.

Frequently Asked Questions

Is Dovedale cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Dovedale cheese is made from cow milk; Idiazabal Cheese uses sheep.

Is Dovedale cheese similar to Idiazabal Cheese?

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

Can I substitute Dovedale cheese for Idiazabal Cheese?

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

Does Dovedale cheese taste like Idiazabal Cheese?

Dovedale cheese reads as mild blue, while Idiazabal Cheese is intense, slightly piquant.

What is Dovedale cheese made of?

Dovedale cheese is made from cow milk (pasteurized).

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

Which should I choose, Dovedale cheese or Idiazabal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dovedale cheese is soft, while Idiazabal Cheese is firm, slightly elastic.