Exmoor Blue Cheese vs Kasseri Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

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 Kasseri Cheese?

Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.

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

• Milk type: Exmoor Blue Cheese (Cow), Kasseri Cheese (goat's and sheep's milk)
• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Kasseri Cheese (Traditionally raw, increasingly pasteurized)
• Texture: Exmoor Blue Cheese (Soft), Kasseri Cheese (Firm to hard)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Kasseri Cheese (Develops as ages)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Kasseri Cheese (At least 2 months, peak at 10+ months)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Kasseri 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 Kasseri Cheese at at least 2 months, peak at 10+ months.

Can You Substitute Exmoor Blue Cheese for Kasseri Cheese?

Exmoor Blue Cheese can stand in for Kasseri 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 to hard.

Which Is Better, Exmoor Blue Cheese or Kasseri 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 to hard profile, Kasseri Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Kasseri Cheese?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Kasseri Cheese uses goat and sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Kasseri Cheese at least 2 months, peak at 10+ months.

Is Exmoor Blue Cheese similar to Kasseri Cheese?

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

Can I substitute Exmoor Blue Cheese for Kasseri Cheese?

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

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

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 2 months, peak at 10+ months. It originates in Greece.

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

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Kasseri Cheese is firm to hard.