Dovedale cheese vs Kasseri Cheese
Dovedale cheese
Kasseri Cheese
Dovedale cheese is a soft cow-milk cheese, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.
What Is Dovedale cheese?
Dovedale Cheese is a full-fat soft blue-veined cheese made exclusively within fifty miles of Dovedale, England. It has a cylindrical shape and is crafted using milk sourced from local farms. The production process includes pasteurization, the addition of starter cultures, blue mold cultures, and rennet, followed by curd cutting, draining, hoop filling, brining, and piercing. The cheese matures under controlled conditions, influenced by the region's climate and traditional cheesemaking skills. Dovedale Cheese is only produced within its designated geographical area using time-honored methods passed down through local cheesemakers.
What Is Kasseri Cheese?
Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.
What's the Difference Between Dovedale cheese and Kasseri Cheese?
- Milk type: Dovedale cheese (Cow), Kasseri Cheese (goat's and sheep's milk)
- Milk treatment: Dovedale cheese (Pasteurized), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
- Texture: Dovedale cheese (Soft), Kasseri Cheese (Firm to hard)
Side-by-Side Comparison
| Dovedale cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Within Fifty Miles Of Dovedale, England | Thrace, Macedonia, Thessaly, Lesbos |
| Milk Type | Cow | Goat's and sheep's milk |
| Milk Treatment | Pasteurized | Traditionally raw, increasingly pasteurized |
| Texture | Soft | Firm to hard |
| Rind | — | Develops as ages |
| Aging | — | At least 2 months, peak at 10+ months |
| Taste | — | Rich |
Taste Comparison: Does Dovedale cheese Taste Like Kasseri Cheese?
Their flavor profiles are distinct.
Can You Substitute Dovedale cheese for Kasseri Cheese?
Dovedale cheese can stand in for Kasseri 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 to hard.
Which Is Better, Dovedale cheese or Kasseri 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 to hard profile, Kasseri Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Dovedale cheese the same as Kasseri Cheese?
No, they're distinct cheeses. Dovedale cheese is made from cow milk; Kasseri Cheese uses goat and sheep.
Is Dovedale cheese similar to Kasseri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Dovedale cheese for Kasseri Cheese?
You can, but expect a shift in richness and milk character.
Does Dovedale cheese taste like Kasseri Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Dovedale cheese made of?
Dovedale cheese is made from cow milk (pasteurized).
What is Kasseri Cheese made of?
Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 2 months, peak at 10+ months. It originates in Greece.
Which should I choose, Dovedale cheese or Kasseri Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Dovedale cheese is soft, while Kasseri Cheese is firm to hard.