Exmoor Blue Cheese vs Mascarpone Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Mascarpone Cheese is soft, spreadable and made from cow milk, originating in Italy.
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 Mascarpone Cheese?
Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.
What's the Difference Between Exmoor Blue Cheese and Mascarpone Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Mascarpone Cheese (Heated)
- Texture: Exmoor Blue Cheese (Soft), Mascarpone Cheese (Soft, spreadable)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Mascarpone Cheese (rindless)
Side-by-Side Comparison
| Exmoor Blue Cheese | Mascarpone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Devon And Somerset, England | Lombardy |
| Milk Type | Cow | Cow's milk |
| Milk Treatment | Unpasteurized | Heated |
| Texture | Soft | Soft, spreadable |
| Rind | Treated with Penicillium candidum | Rindless |
| Aging | 3 to 6 weeks | — |
| Taste | — | Buttery to slightly tangy |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Mascarpone Cheese?
Their flavor profiles are distinct.
Can You Substitute Exmoor Blue Cheese for Mascarpone Cheese?
In most recipes, Exmoor Blue Cheese and Mascarpone 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 soft, spreadable.
Which Is Better, Exmoor Blue Cheese or Mascarpone 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 soft, spreadable profile, Mascarpone Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Mascarpone Cheese?
No, they're distinct cheeses.
Is Exmoor Blue Cheese similar to Mascarpone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Mascarpone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Mascarpone 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 Mascarpone Cheese made of?
Mascarpone Cheese is made from cow milk (heated). It originates in Italy.
Which should I choose, Exmoor Blue Cheese or Mascarpone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Mascarpone Cheese is soft, spreadable.