Exmoor Blue Cheese vs Kopanisti Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Kopanisti Cheese is spreadable and made from cow, 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 Kopanisti Cheese?

Kopanisti is a pungent, spicy cheese found primarily in the Cycladic islands, particularly Mykonos. It is made from cow's, sheep's, or goat's milk and is noted for its strong, peppery and fermented flavor. Its creamy texture makes it excellent for spreading on bread or crackers and is often served as part of a meze platter.

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

• Milk type: Exmoor Blue Cheese (Cow), Kopanisti Cheese (Whole raw cow’s, ewe’s, and goat’s milk or mixtures, adapted to the region)
• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Kopanisti Cheese (Raw)
• Texture: Exmoor Blue Cheese (Soft), Kopanisti Cheese (Spreadable)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Kopanisti Cheese (30 to 40 days)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Kopanisti 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 Kopanisti Cheese at 30 to 40 days.

Can You Substitute Exmoor Blue Cheese for Kopanisti Cheese?

Exmoor Blue Cheese can stand in for Kopanisti 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 Kopanisti 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, Kopanisti Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Kopanisti Cheese?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Kopanisti Cheese uses cow, goat, and sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Kopanisti Cheese 30 to 40 days.

Is Exmoor Blue Cheese similar to Kopanisti Cheese?

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

Can I substitute Exmoor Blue Cheese for Kopanisti Cheese?

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

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

Kopanisti Cheese is made from cow, goat, and sheep milk (raw), using animal rennet. It's typically aged 30 to 40 days. It originates in Greece.

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

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Kopanisti Cheese is spreadable.