Exmoor Blue Cheese vs Queso Manchego

Exmoor Blue Cheese is a soft cow-milk cheese, while Queso Manchego is compact and made from 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 Queso Manchego?

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.

What's the Difference Between Exmoor Blue Cheese and Queso Manchego?

• Milk type: Exmoor Blue Cheese (Cow), Queso Manchego (sheep's milk)
• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Queso Manchego (Raw or pasteurized)
• Texture: Exmoor Blue Cheese (Soft), Queso Manchego (Compact)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Queso Manchego (Pleita and flor imprints)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Queso Manchego (Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year))

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Queso Manchego?

Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than Queso Manchego at fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).

Can You Substitute Exmoor Blue Cheese for Queso Manchego?

Exmoor Blue Cheese can stand in for Queso Manchego in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for compact.

Which Is Better, Exmoor Blue Cheese or Queso Manchego?

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 compact profile, Queso Manchego is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Queso Manchego?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Queso Manchego uses sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Queso Manchego fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).

Is Exmoor Blue Cheese similar to Queso Manchego?

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

Can I substitute Exmoor Blue Cheese for Queso Manchego?

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

Does Exmoor Blue Cheese taste like Queso Manchego?

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 Queso Manchego made of?

Queso Manchego is made from sheep milk (raw or pasteurized), using animal rennet. It's typically aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year). It originates in Spain.

Which should I choose, Exmoor Blue Cheese or Queso Manchego?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Queso Manchego is compact.