Exmoor Blue Cheese vs Katiki Domokou Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Katiki Domokou Cheese is spreadable and made from goat or 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 Katiki Domokou Cheese?
Katiki Domokou is a soft, fresh cheese from the Domokos region in central Greece. Made from sheep's or goat's milk, it has a creamy, spreadable texture and a mild, slightly tangy flavor. This cheese is often used as a spread on bread or as a dip, and is also a delightful accompaniment to fresh vegetables and fruits.
What's the Difference Between Exmoor Blue Cheese and Katiki Domokou Cheese?
- Milk type: Exmoor Blue Cheese (Cow), Katiki Domokou Cheese (Sheep’s milk, goat’s milk, or mixtures)
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Katiki Domokou Cheese (Pasteurized)
- Texture: Exmoor Blue Cheese (Soft), Katiki Domokou Cheese (Spreadable)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Katiki Domokou Cheese (None)
Side-by-Side Comparison
| Exmoor Blue Cheese | Katiki Domokou Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Devon And Somerset, England | Domokos, Fthiotida |
| Milk Type | Cow | Sheep’s milk, goat’s milk, or mixtures |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft | Spreadable |
| Rind | Treated with Penicillium candidum | None |
| Aging | 3 to 6 weeks | — |
| Taste | — | Sour, refreshing |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Katiki Domokou Cheese?
Their flavor profiles are distinct.
Can You Substitute Exmoor Blue Cheese for Katiki Domokou Cheese?
Exmoor Blue Cheese can stand in for Katiki Domokou 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 spreadable.
Which Is Better, Exmoor Blue Cheese or Katiki Domokou 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 spreadable profile, Katiki Domokou Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Katiki Domokou Cheese?
No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Katiki Domokou Cheese uses goat or sheep.
Is Exmoor Blue Cheese similar to Katiki Domokou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Exmoor Blue Cheese for Katiki Domokou Cheese?
You can, but expect a shift in richness and milk character.
Does Exmoor Blue Cheese taste like Katiki Domokou 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 Katiki Domokou Cheese made of?
Katiki Domokou Cheese is made from goat or sheep milk (pasteurized), using small quantity of rennet. It originates in Greece.
Which should I choose, Exmoor Blue Cheese or Katiki Domokou Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Katiki Domokou Cheese is spreadable.