Exmoor Blue Cheese vs Gouda Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged and made from cow milk, originating in Netherlands.

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 Gouda Cheese?

Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.

What's the Difference Between Exmoor Blue Cheese and Gouda Cheese?

• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Gouda Cheese (pasteurized or unpasteurized)
• Texture: Exmoor Blue Cheese (Soft), Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Gouda Cheese (Durable)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Gouda Cheese (4 weeks to 21 months)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Gouda 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 Gouda Cheese at 4 weeks to 21 months.

Can You Substitute Exmoor Blue Cheese for Gouda Cheese?

In most recipes, Exmoor Blue Cheese and Gouda 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 solid and springy; smooth when young, firm and crumbly when aged.

Which Is Better, Exmoor Blue Cheese or Gouda 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 solid and springy; smooth when young, firm and crumbly when aged profile, Gouda Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Gouda Cheese?

No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Gouda Cheese 4 weeks to 21 months.

Is Exmoor Blue Cheese similar to Gouda Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Exmoor Blue Cheese for Gouda Cheese?

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

Does Exmoor Blue Cheese taste like Gouda 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 Gouda Cheese made of?

Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.

Which should I choose, Exmoor Blue Cheese or Gouda Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged.