Exmoor Blue Cheese vs Gorgonzola Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.
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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 Is Gorgonzola Cheese?
Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.
What's the Difference Between Exmoor Blue Cheese and Gorgonzola Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Gorgonzola Cheese (pasteurized)
- Texture: Exmoor Blue Cheese (Soft), Gorgonzola Cheese (Soft to crumbly)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Gorgonzola Cheese (None)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Gorgonzola Cheese (2 to 3 months)
Side-by-Side Comparison
| Exmoor Blue Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Devon And Somerset, England | Lombardy, Piedmont |
| Milk Type | Cow | Cow's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft | Soft to crumbly |
| Rind | Treated with Penicillium candidum | None |
| Aging | 3 to 6 weeks | 2 to 3 months |
| Taste | — | Sweet to savory |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Gorgonzola Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than Gorgonzola Cheese at 2 to 3 months.
Can You Substitute Exmoor Blue Cheese for Gorgonzola Cheese?
In most recipes, Exmoor Blue Cheese and Gorgonzola 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 soft to crumbly.
Which Is Better, Exmoor Blue Cheese or Gorgonzola Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Exmoor Blue Cheese. For a soft to crumbly profile, Gorgonzola Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Gorgonzola Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Gorgonzola Cheese 2 to 3 months.
Is Exmoor Blue Cheese similar to Gorgonzola Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Gorgonzola Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Gorgonzola Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Gorgonzola Cheese made of?
Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.
Which should I choose, Exmoor Blue Cheese or Gorgonzola Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Gorgonzola Cheese is soft to crumbly.