Exmoor Blue Cheese vs Gruyère Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Gruyère Cheese is dense, moister and made from cow milk, originating in Switzerland.
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 Gruyère Cheese?
Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.
What's the Difference Between Exmoor Blue Cheese and Gruyère Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Gruyère Cheese (Raw)
- Texture: Exmoor Blue Cheese (Soft), Gruyère Cheese (Dense, moister)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Gruyère Cheese (Natural, orangy)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Gruyère Cheese (5 months to 24+)
Side-by-Side Comparison
| Exmoor Blue Cheese | Gruyère Cheese | |
|---|---|---|
| Country of Origin | — | Switzerland |
| Specific Origin | Devon And Somerset, England | Switzerland, Specifically The Gruyère Region. |
| Milk Type | Cow | Cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft | Dense, moister |
| Rind | Treated with Penicillium candidum | Natural, orangy |
| Aging | 3 to 6 weeks | 5 months to 24+ |
| Taste | — | Nutty, complex |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Gruyère 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 Gruyère Cheese at 5 months to 24+.
Can You Substitute Exmoor Blue Cheese for Gruyère Cheese?
In most recipes, Exmoor Blue Cheese and Gruyère Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for dense, moister.
Which Is Better, Exmoor Blue Cheese or Gruyère 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 dense, moister profile, Gruyère Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Gruyère Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Gruyère Cheese 5 months to 24+.
Is Exmoor Blue Cheese similar to Gruyère Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Gruyère Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Gruyère 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 Gruyère Cheese made of?
Gruyère Cheese is made from cow milk (raw), using animal rennet. It's typically aged 5 months to 24+. It originates in Switzerland.
Which should I choose, Exmoor Blue Cheese or Gruyère Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Gruyère Cheese is dense, moister.