Dovedale cheese vs Manouri Cheese
Dovedale cheese
Manouri Cheese
Dovedale cheese is a soft cow-milk cheese, while Manouri Cheese is smooth, dense and made from goat or sheep milk, originating in Greece.
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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 Manouri Cheese?
Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.
What's the Difference Between Dovedale cheese and Manouri Cheese?
- Milk type: Dovedale cheese (Cow), Manouri Cheese (goat's or sheep's milk)
- Texture: Dovedale cheese (Soft), Manouri Cheese (Smooth, dense)
- Taste: Dovedale cheese (mild blue), Manouri Cheese (Rich, milky, tangy, slightly citrusy)
Side-by-Side Comparison
| Dovedale cheese | Manouri Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Within Fifty Miles Of Dovedale, England | Central And Western Macedonia, Thessaly |
| Milk Type | Cow | Goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft | Smooth, dense |
| Rind | — | None |
| Aging | — | Typically eaten young, can be aged for grating |
| Taste | Mild blue | Rich, milky, tangy, slightly citrusy |
Taste Comparison: Does Dovedale cheese Taste Like Manouri Cheese?
Dovedale cheese reads as mild blue, while Manouri Cheese brings rich, milky, tangy, slightly citrusy character. More specifically, Dovedale cheese shows mild and creamy, with a continental character from brine dipping, while Manouri Cheese leans toward a semisoft fresh cheese, lightly salted, retaining sweetness of cream, used in savory and sweet dishes..
Can You Substitute Dovedale cheese for Manouri Cheese?
Dovedale cheese can stand in for Manouri 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 smooth, dense. Flavor-wise, Dovedale cheese reads as mild blue while Manouri Cheese brings rich, milky, tangy, slightly citrusy notes.
Which Is Better, Dovedale cheese or Manouri 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 smooth, dense profile, Manouri Cheese is the better fit. Flavor-wise, Dovedale cheese suits recipes that want mild blue notes, while Manouri Cheese fits dishes calling for rich, milky, tangy, slightly citrusy.
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Frequently Asked Questions
Is Dovedale cheese the same as Manouri Cheese?
No, they're distinct cheeses. Dovedale cheese is made from cow milk; Manouri Cheese uses goat or sheep.
Is Dovedale cheese similar to Manouri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Dovedale cheese for Manouri Cheese?
You can, but expect a shift in richness and milk character.
Does Dovedale cheese taste like Manouri Cheese?
Dovedale cheese reads as mild blue, while Manouri Cheese is rich, milky, tangy, slightly citrusy.
What is Dovedale cheese made of?
Dovedale cheese is made from cow milk (pasteurized).
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, Dovedale cheese or Manouri Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Dovedale cheese is soft, while Manouri Cheese is smooth, dense.