Coulommiers Cheese vs Exmoor Blue Cheese
Coulommiers Cheese is a soft cow-milk cheese from France, while Exmoor Blue Cheese is soft and made from cow milk.
What Is Coulommiers Cheese?
Coulommiers is a soft cheese from the Brie region of France, similar to Brie but smaller in size. It has a creamy texture and a mild, buttery flavor that becomes more earthy and complex as it ripens. The cheese is encased in an edible white mold rind that helps to mature the cheese from the outside in.
What Is Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What's the Difference Between Coulommiers Cheese and Exmoor Blue Cheese?
- Rind: Coulommiers Cheese (White Penicillium candidum), Exmoor Blue Cheese (Treated with Penicillium candidum)
- Aging: Coulommiers Cheese (4-8 weeks), Exmoor Blue Cheese (3 to 6 weeks)
Side-by-Side Comparison
| Coulommiers Cheese | Exmoor Blue Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Seine-Et-Marne, Brie | Devon And Somerset, England |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Soft | Soft |
| Rind | White Penicillium candidum | Treated with Penicillium candidum |
| Aging | 4-8 weeks | 3 to 6 weeks |
| Taste | Fresh, creamy to fine, stronger | — |
Taste Comparison: Does Coulommiers Cheese Taste Like Exmoor Blue Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Coulommiers Cheese at 4-8 weeks develops a different profile than Exmoor Blue Cheese at 3 to 6 weeks.
Can You Substitute Coulommiers Cheese for Exmoor Blue Cheese?
In most recipes, Coulommiers Cheese and Exmoor Blue Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over.
Which Is Better, Coulommiers Cheese or Exmoor Blue Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Coulommiers Cheese the same as Exmoor Blue Cheese?
No, they're distinct cheeses. Aging also differs: Coulommiers Cheese is typically aged 4-8 weeks, Exmoor Blue Cheese 3 to 6 weeks.
Is Coulommiers Cheese similar to Exmoor Blue Cheese?
Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.
Can I substitute Coulommiers Cheese for Exmoor Blue Cheese?
Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.
Does Coulommiers Cheese taste like Exmoor Blue Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Coulommiers Cheese made of?
Coulommiers Cheese is made from cow milk (unpasteurized). It's typically aged 4-8 weeks. It originates in France.
What is Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.
Which should I choose, Coulommiers Cheese or Exmoor Blue Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.