Exmoor Blue Cheese vs Ladotyri Mytilinis Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Ladotyri Mytilinis Cheese is hard 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 Ladotyri Mytilinis Cheese?

Ladotyri Mytilinis is a hard PDO cheese from the Greek island of Lesbos, made from sheep milk or a sheep and goat blend. Its name means oil cheese, after the extra virgin olive oil it is stored in.

What's the Difference Between Exmoor Blue Cheese and Ladotyri Mytilinis Cheese?

• Milk type: Exmoor Blue Cheese (Cow), Ladotyri Mytilinis Cheese (Ewe’s milk or mixtures with up to 30% goat’s milk)
• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Ladotyri Mytilinis Cheese (sheep and goat milk from animals fed on local flora)
• Texture: Exmoor Blue Cheese (Soft), Ladotyri Mytilinis Cheese (Hard)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Ladotyri Mytilinis Cheese (Dry)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Ladotyri Mytilinis Cheese (3 months)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Ladotyri Mytilinis 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 Ladotyri Mytilinis Cheese at 3 months.

Can You Substitute Exmoor Blue Cheese for Ladotyri Mytilinis Cheese?

Exmoor Blue Cheese can stand in for Ladotyri Mytilinis 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 hard.

Which Is Better, Exmoor Blue Cheese or Ladotyri Mytilinis 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 hard profile, Ladotyri Mytilinis Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Ladotyri Mytilinis Cheese?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Ladotyri Mytilinis Cheese uses goat or sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Ladotyri Mytilinis Cheese 3 months.

Is Exmoor Blue Cheese similar to Ladotyri Mytilinis Cheese?

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

Can I substitute Exmoor Blue Cheese for Ladotyri Mytilinis Cheese?

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

Does Exmoor Blue Cheese taste like Ladotyri Mytilinis 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 Ladotyri Mytilinis Cheese made of?

Ladotyri Mytilinis Cheese is made from goat or sheep milk (sheep and goat milk from animals fed on local flora), using added rennet. It's typically aged 3 months. It originates in Greece.

Which should I choose, Exmoor Blue Cheese or Ladotyri Mytilinis Cheese?

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