Exmoor Blue Cheese vs Manouri Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Manouri Cheese is smooth, dense 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 Manouri Cheese?
Manouri is a semi-soft, fresh whey cheese from Macedonia and Thessalia in Greece, made primarily from sheep's or goat's milk. It is creamier and less salty than feta, with a smooth, milky taste and a slight sweetness. Manouri is often used in pastries, as a dessert cheese with fruit, or in salads.
What's the Difference Between Exmoor Blue Cheese and Manouri Cheese?
- Milk type: Exmoor Blue Cheese (Cow), Manouri Cheese (goat's or sheep's milk)
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Manouri Cheese (pasteurized)
- Texture: Exmoor Blue Cheese (Soft), Manouri Cheese (Smooth, dense)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Manouri Cheese (None)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Manouri Cheese (Typically eaten young, can be aged for grating)
Side-by-Side Comparison
| Exmoor Blue Cheese | Manouri Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Devon And Somerset, England | Central And Western Macedonia, Thessaly |
| Milk Type | Cow | Goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft | Smooth, dense |
| Rind | Treated with Penicillium candidum | None |
| Aging | 3 to 6 weeks | Typically eaten young, can be aged for grating |
| Taste | — | Rich, milky, tangy, slightly citrusy |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Manouri 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 Manouri Cheese at typically eaten young, can be aged for grating.
Can You Substitute Exmoor Blue Cheese for Manouri Cheese?
Exmoor Blue Cheese can stand in for Manouri 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 smooth, dense.
Which Is Better, Exmoor Blue Cheese or Manouri 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 smooth, dense profile, Manouri Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Manouri Cheese?
No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Manouri Cheese uses goat or sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Manouri Cheese typically eaten young, can be aged for grating.
Is Exmoor Blue Cheese similar to Manouri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Exmoor Blue Cheese for Manouri Cheese?
You can, but expect a shift in richness and milk character.
Does Exmoor Blue Cheese taste like Manouri 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 Manouri Cheese made of?
Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. It originates in Greece.
Which should I choose, Exmoor Blue Cheese or Manouri Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Manouri Cheese is smooth, dense.