Dovedale cheese vs Salers Cheese
Dovedale cheese
Salers Cheese
Dovedale cheese is a soft cow-milk cheese, while Salers Cheese is firm and made from cow 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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Dovedale cheese and Salers Cheese?
- Milk treatment: Dovedale cheese (Pasteurized), Salers Cheese (unpasteurized)
- Texture: Dovedale cheese (Soft), Salers Cheese (Firm)
- Taste: Dovedale cheese (mild blue), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Dovedale cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Within Fifty Miles Of Dovedale, England | Salers, Massif Central |
| Milk Type | Cow | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft | Firm |
| Rind | — | Thick gray |
| Aging | — | Minimum of three months, up to forty-five months |
| Taste | Mild blue | Strong-tasting |
Taste Comparison: Does Dovedale cheese Taste Like Salers Cheese?
Dovedale cheese reads as mild blue, while Salers Cheese brings strong-tasting character. More specifically, Dovedale cheese shows mild and creamy, with a continental character from brine dipping, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors.
Can You Substitute Dovedale cheese for Salers Cheese?
In most recipes, Dovedale cheese and Salers 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 firm. Flavor-wise, Dovedale cheese reads as mild blue while Salers Cheese brings strong-tasting notes.
Which Is Better, Dovedale cheese or Salers 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 profile, Salers Cheese is the better fit. Flavor-wise, Dovedale cheese suits recipes that want mild blue notes, while Salers Cheese fits dishes calling for strong-tasting.
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Frequently Asked Questions
Is Dovedale cheese the same as Salers Cheese?
No, they're distinct cheeses.
Is Dovedale cheese similar to Salers Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Dovedale cheese for Salers Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Dovedale cheese taste like Salers Cheese?
Dovedale cheese reads as mild blue, while Salers Cheese is strong-tasting.
What is Dovedale cheese made of?
Dovedale cheese is made from cow milk (pasteurized).
What is Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Dovedale cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Dovedale cheese is soft, while Salers Cheese is firm.