Lor Cheese vs Swaledale Ewes' Cheese
Lor Cheese is a soft cheese from Iran, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from sheep milk.
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 Swaledale Ewes' Cheese?
Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.
What's the Difference Between Lor Cheese and Swaledale Ewes' Cheese?
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Swaledale Ewes' Cheese (Sheep)
- Texture: Lor Cheese (Soft), Swaledale Ewes' Cheese (Hard, firm, crumbly)
- Aging: Lor Cheese (Fresh), Swaledale Ewes' Cheese (3 to 4 weeks)
Side-by-Side Comparison
| Lor Cheese | Swaledale Ewes' Cheese | |
|---|---|---|
| Country of Origin | Iran | — |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Swaledale, North Yorkshire |
| Milk Type | Whey (from semihard cheeses like Peche) | Sheep |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | — |
| Texture | Soft | Hard, firm, crumbly |
| Rind | — | Greenish-blue-grey mold or black wax coating |
| Aging | Fresh | 3 to 4 weeks |
| Taste | Slightly sweet cream | — |
Taste Comparison: Does Lor Cheese Taste Like Swaledale Ewes' Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Swaledale Ewes' Cheese at 3 to 4 weeks.
Can You Substitute Lor Cheese for Swaledale Ewes' Cheese?
Lor Cheese can stand in for Swaledale Ewes' 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 hard, firm, crumbly.
Which Is Better, Lor Cheese or Swaledale Ewes' 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 hard, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Lor Cheese the same as Swaledale Ewes' Cheese?
No, they're distinct cheeses. Aging also differs: Lor Cheese is typically aged fresh, Swaledale Ewes' Cheese 3 to 4 weeks.
Is Lor Cheese similar to Swaledale Ewes' Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Swaledale Ewes' Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Swaledale Ewes' Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Swaledale Ewes' Cheese made of?
Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.
Which should I choose, Lor Cheese or Swaledale Ewes' Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Swaledale Ewes' Cheese is hard, firm, crumbly.