Exmoor Blue Cheese vs Limburger Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Limburger Cheese is firm to spreadable and made from cow milk, originating in Belgium.
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 Limburger Cheese?
Limburger is a well-known cheese originally from the historical Duchy of Limburg, which is now divided among three countries: Belgium, Germany, and the Netherlands. This cheese is famous for its strong, pungent aroma and soft, creamy texture with a mild, somewhat spicy flavor. It is often enjoyed on rye bread with onion and mustard.
What's the Difference Between Exmoor Blue Cheese and Limburger Cheese?
- Texture: Exmoor Blue Cheese (Soft), Limburger Cheese (Firm to spreadable)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Limburger Cheese (Sticky, orange-brown)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Limburger Cheese (3 months)
Side-by-Side Comparison
| Exmoor Blue Cheese | Limburger Cheese | |
|---|---|---|
| Country of Origin | — | Belgium |
| Specific Origin | Devon And Somerset, England | Limburg, Allgäu |
| Milk Type | Cow | Cow’s milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Firm to spreadable |
| Rind | Treated with Penicillium candidum | Sticky, orange-brown |
| Aging | 3 to 6 weeks | 3 months |
| Taste | — | Meaty, farmyard |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Limburger 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 Limburger Cheese at 3 months.
Can You Substitute Exmoor Blue Cheese for Limburger Cheese?
In most recipes, Exmoor Blue Cheese and Limburger 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 firm to spreadable.
Which Is Better, Exmoor Blue Cheese or Limburger 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 spreadable profile, Limburger Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Exmoor Blue Cheese the same as Limburger Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Limburger Cheese 3 months.
Is Exmoor Blue Cheese similar to Limburger Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Limburger Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Limburger 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 Limburger Cheese made of?
Limburger Cheese is made from cow milk. It's typically aged 3 months. It originates in Belgium.
Which should I choose, Exmoor Blue Cheese or Limburger Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Limburger Cheese is firm to spreadable.