Dovedale cheese vs Roquefort Cheese
Dovedale cheese
Roquefort Cheese
Dovedale cheese is a soft cow-milk cheese, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.
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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 Roquefort Cheese?
Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.
What's the Difference Between Dovedale cheese and Roquefort Cheese?
- Milk type: Dovedale cheese (Cow), Roquefort Cheese (sheep's milk)
- Milk treatment: Dovedale cheese (Pasteurized), Roquefort Cheese (unpasteurized)
- Texture: Dovedale cheese (Soft), Roquefort Cheese (Moist, very creamy)
- Taste: Dovedale cheese (mild blue), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Dovedale cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Within Fifty Miles Of Dovedale, England | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft | Moist, very creamy |
| Rind | — | None |
| Aging | — | Minimum of 90 days, average of 5 months |
| Taste | Mild blue | Mild to strong |
Taste Comparison: Does Dovedale cheese Taste Like Roquefort Cheese?
Dovedale cheese reads as mild blue, while Roquefort Cheese brings mild to strong character. More specifically, Dovedale cheese shows mild and creamy, with a continental character from brine dipping, while Roquefort Cheese leans toward buttercream smooth to salty and sharp.
Can You Substitute Dovedale cheese for Roquefort Cheese?
Dovedale cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Dovedale cheese reads as mild blue while Roquefort Cheese brings mild to strong notes.
Which Is Better, Dovedale cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Dovedale cheese suits recipes that want mild blue notes, while Roquefort Cheese fits dishes calling for mild to strong.
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Frequently Asked Questions
Is Dovedale cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Dovedale cheese is made from cow milk; Roquefort Cheese uses sheep.
Is Dovedale cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Dovedale cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Dovedale cheese taste like Roquefort Cheese?
Dovedale cheese reads as mild blue, while Roquefort Cheese is mild to strong.
What is Dovedale cheese made of?
Dovedale cheese is made from cow milk (pasteurized).
What is Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.
Which should I choose, Dovedale cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Dovedale cheese is soft, while Roquefort Cheese is moist, very creamy.