Herve Cheese vs Lor Cheese

Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Lor Cheese is soft, originating in Iran.

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

What's the Difference Between Herve Cheese and Lor Cheese?

• Origin: Herve Cheese (Belgium), Lor Cheese (Iran)
• Milk type: Herve Cheese (cow's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
• Milk treatment: Herve Cheese (raw), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
• Texture: Herve Cheese (soft, artisan), Lor Cheese (Soft)
• Aging: Herve Cheese (about 3 months), Lor Cheese (Fresh)
• Taste: Herve Cheese (smooth, spicy), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

Taste Comparison: Does Herve Cheese Taste Like Lor Cheese?

Herve Cheese reads as smooth, spicy, while Lor Cheese brings slightly sweet cream character. On the nose, Herve Cheese offers pungent, strong, contrasted with Lor Cheese's no particular smell. More specifically, Herve Cheese shows sweet when young, spicy with age, while Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Lor Cheese at fresh.

Can You Substitute Herve Cheese for Lor Cheese?

Herve Cheese can stand in for Lor Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for soft. Flavor-wise, Herve Cheese reads as smooth, spicy while Lor Cheese brings slightly sweet cream notes.

Which Is Better, Herve Cheese or Lor Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a soft profile, Lor Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Lor Cheese fits dishes calling for slightly sweet cream.

Frequently Asked Questions

Is Herve Cheese the same as Lor Cheese?

No, they're distinct cheeses. Herve Cheese originates in Belgium, while Lor Cheese comes from Iran. Aging also differs: Herve Cheese is typically aged about 3 months, Lor Cheese fresh.

Is Herve Cheese similar to Lor Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Herve Cheese for Lor Cheese?

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

Does Herve Cheese taste like Lor Cheese?

Herve Cheese reads as smooth, spicy, while Lor Cheese is slightly sweet cream. Aromas also diverge. Herve Cheese leans pungent, strong, and Lor Cheese is closer to no particular smell.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

What is Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

Which should I choose, Herve Cheese or Lor Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Lor Cheese is soft.