Dovedale cheese vs Puzzone di Moena Cheese

Dovedale cheese is a soft cow-milk cheese, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic and made from cow milk, originating in Italy.

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 Puzzone di Moena Cheese?

Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.

What's the Difference Between Dovedale cheese and Puzzone di Moena Cheese?

• Milk treatment: Dovedale cheese (Pasteurized), Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming)
• Texture: Dovedale cheese (Soft), Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic)
• Taste: Dovedale cheese (mild blue), Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste)

Side-by-Side Comparison

Taste Comparison: Does Dovedale cheese Taste Like Puzzone di Moena Cheese?

Dovedale cheese reads as mild blue, while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste character. More specifically, Dovedale cheese shows mild and creamy, with a continental character from brine dipping, while Puzzone di Moena Cheese leans toward slightly bitter aftertaste.

Can You Substitute Dovedale cheese for Puzzone di Moena Cheese?

In most recipes, Dovedale cheese and Puzzone di Moena Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-cooked, medium-hard, elastic. Flavor-wise, Dovedale cheese reads as mild blue while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes.

Which Is Better, Dovedale cheese or Puzzone di Moena 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 semi-cooked, medium-hard, elastic profile, Puzzone di Moena Cheese is the better fit. Flavor-wise, Dovedale cheese suits recipes that want mild blue notes, while Puzzone di Moena Cheese fits dishes calling for strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

Frequently Asked Questions

Is Dovedale cheese the same as Puzzone di Moena Cheese?

No, they're distinct cheeses.

Is Dovedale cheese similar to Puzzone di Moena Cheese?

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

Can I substitute Dovedale cheese for Puzzone di Moena Cheese?

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

Does Dovedale cheese taste like Puzzone di Moena Cheese?

Dovedale cheese reads as mild blue, while Puzzone di Moena Cheese is strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

What is Dovedale cheese made of?

Dovedale cheese is made from cow milk (pasteurized).

What is Puzzone di Moena Cheese made of?

Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.

Which should I choose, Dovedale cheese or Puzzone di Moena Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Dovedale cheese is soft, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic.