Exmoor Blue Cheese vs Mahón-Menorca Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Mahón-Menorca Cheese is firm and made from cow or sheep milk, originating in Spain.
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 Mahón-Menorca Cheese?
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
What's the Difference Between Exmoor Blue Cheese and Mahón-Menorca Cheese?
- Milk type: Exmoor Blue Cheese (Cow), Mahón-Menorca Cheese (Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%))
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Mahón-Menorca Cheese (Raw or any authorized preservation technology)
- Texture: Exmoor Blue Cheese (Soft), Mahón-Menorca Cheese (Firm)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Mahón-Menorca Cheese (Characteristic orangish)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Mahón-Menorca Cheese (Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months)
Side-by-Side Comparison
| Exmoor Blue Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | Devon And Somerset, England | Menorca, Balearic Islands |
| Milk Type | Cow | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | Unpasteurized | Raw or any authorized preservation technology |
| Texture | Soft | Firm |
| Rind | Treated with Penicillium candidum | Characteristic orangish |
| Aging | 3 to 6 weeks | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
| Taste | — | Salty and spicy |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Mahón-Menorca 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 Mahón-Menorca Cheese at tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.
Can You Substitute Exmoor Blue Cheese for Mahón-Menorca Cheese?
Exmoor Blue Cheese can stand in for Mahón-Menorca 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 firm.
Which Is Better, Exmoor Blue Cheese or Mahón-Menorca 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 profile, Mahón-Menorca Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Mahón-Menorca Cheese?
No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Mahón-Menorca Cheese uses cow or sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Mahón-Menorca Cheese tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.
Is Exmoor Blue Cheese similar to Mahón-Menorca Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Exmoor Blue Cheese for Mahón-Menorca Cheese?
You can, but expect a shift in richness and milk character.
Does Exmoor Blue Cheese taste like Mahón-Menorca 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 Mahón-Menorca Cheese made of?
Mahón-Menorca Cheese is made from cow or sheep milk (raw or any authorized preservation technology), using vegetable (cynara cardunculus) rennet. It's typically aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months. It originates in Spain.
Which should I choose, Exmoor Blue Cheese or Mahón-Menorca Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Mahón-Menorca Cheese is firm.