Exmoor Blue Cheese vs Idiazabal Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

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 Idiazabal Cheese?

Idiazabal is a traditional Spanish cheese from the Basque Country, made from raw sheep's milk and often smoked over beechwood, giving it a distinctive, robust flavor. It has a slightly dry, but buttery texture, with a smoky, nutty taste. Idiazabal is often enjoyed on its own or used in cooking.

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

• Milk type: Exmoor Blue Cheese (Cow), Idiazabal Cheese (Sheep)
• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Idiazabal Cheese (Raw)
• Texture: Exmoor Blue Cheese (Soft), Idiazabal Cheese (Firm, slightly elastic)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Idiazabal Cheese (Hard, smooth)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Idiazabal Cheese (60 days)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Idiazabal 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 Idiazabal Cheese at 60 days.

Can You Substitute Exmoor Blue Cheese for Idiazabal Cheese?

Exmoor Blue Cheese can stand in for Idiazabal 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 firm, slightly elastic.

Which Is Better, Exmoor Blue Cheese or Idiazabal 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 firm, slightly elastic profile, Idiazabal Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Idiazabal Cheese uses sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Idiazabal Cheese 60 days.

Is Exmoor Blue Cheese similar to Idiazabal Cheese?

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

Can I substitute Exmoor Blue Cheese for Idiazabal Cheese?

You can, but expect a shift in richness and milk character.

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

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Idiazabal Cheese is firm, slightly elastic.