Lor Cheese vs San Michali Cheese

Q: Is Lor Cheese the same as San Michali Cheese?

No. Lor Cheese and San Michali Cheese are distinct cheeses from Iran and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Lor Cheese for San Michali Cheese?

In most recipes you can swap Lor Cheese for San Michali Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Lor Cheese or San Michali Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Lor Cheese is a soft cheese from Iran, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.

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 Is San Michali Cheese?

San Michali is a unique cow's milk cheese from the island of Syros in Greece. It is known for its distinct aroma and sharp, spicy flavor, often compared to Parmesan. San Michali is the only PDO cheese from the Cyclades and is highly prized in Greek cuisine, often grated over dishes or eaten on its own.

What's the Difference Between Lor Cheese and San Michali Cheese?

Origin: Lor Cheese (Iran), San Michali Cheese (Greece)
Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), San Michali Cheese (Cow’s milk)
Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), San Michali Cheese (Pasteurized)
Texture: Lor Cheese (Soft), San Michali Cheese (Compact, with very small irregular holes)
Aging: Lor Cheese (Fresh), San Michali Cheese (At least four months)
Taste: Lor Cheese (Slightly sweet cream), San Michali Cheese (Salty, peppery)

Side-by-Side Comparison

	Lor Cheese	San Michali Cheese
Country of Origin	Iran	Greece
Specific Origin	Azerbaijan And Kurdistan Provinces	Island Of Syros
Milk Type	Whey (from semihard cheeses like Peche)	Cow’s milk
Milk Treatment	Heated at ~212°F (100°C) for 30 minutes	Pasteurized
Texture	Soft	Compact, with very small irregular holes
Rind	—	Often covered with paraffin
Aging	Fresh	At least four months
Taste	Slightly sweet cream	Salty, peppery

Taste Comparison: Does Lor Cheese Taste Like San Michali Cheese?

Lor Cheese reads as slightly sweet cream, while San Michali Cheese brings salty, peppery character. Aging plays into this as well. Lor Cheese at fresh develops a different profile than San Michali Cheese at at least four months.

Can You Substitute Lor Cheese for San Michali Cheese?

Lor Cheese can stand in for San Michali 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 compact, with very small irregular holes. Flavor-wise, Lor Cheese reads as slightly sweet cream while San Michali Cheese brings salty, peppery notes.

Which Is Better, Lor Cheese or San Michali Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while San Michali Cheese fits dishes calling for salty, peppery.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Lor Cheese the same as San Michali Cheese?

No, they're distinct cheeses. Lor Cheese originates in Iran, while San Michali Cheese comes from Greece. Aging also differs: Lor Cheese is typically aged fresh, San Michali Cheese at least four months.

Is Lor Cheese similar to San Michali Cheese?

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

Can I substitute Lor Cheese for San Michali Cheese?

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

Does Lor Cheese taste like San Michali Cheese?

Lor Cheese reads as slightly sweet cream, while San Michali Cheese is salty, peppery.

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.

What is San Michali Cheese made of?

San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.

Which should I choose, Lor Cheese or San Michali Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while San Michali Cheese is compact, with very small irregular holes.