Exmoor Blue Cheese vs Njeguški Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Njeguški Cheese is hard and made from sheep milk, originating in Montenegro.

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 Njeguški Cheese?

Njeguški sir is a traditional cheese from Njeguši, Montenegro, made from a mix of cow's and sheep's milk. It is aged in a mixture of oil and ash, which gives it a distinctive smoky flavor and a firm texture. Njeguški sir is often used in regional dishes or served with prosciutto.

What's the Difference Between Exmoor Blue Cheese and Njeguški Cheese?

• Milk type: Exmoor Blue Cheese (Cow), Njeguški Cheese (Sheep's milk)
• Texture: Exmoor Blue Cheese (Soft), Njeguški Cheese (Hard)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Njeguški Cheese (Golden-yellow crust)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Njeguški Cheese (4 weeks minimum, 90-150 days for olive oil matured)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Njeguški 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 Njeguški Cheese at 4 weeks minimum, 90-150 days for olive oil matured.

Can You Substitute Exmoor Blue Cheese for Njeguški Cheese?

Exmoor Blue Cheese can stand in for Njeguški 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 hard.

Which Is Better, Exmoor Blue Cheese or Njeguški 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 hard profile, Njeguški Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Njeguški Cheese?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Njeguški Cheese uses sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Njeguški Cheese 4 weeks minimum, 90-150 days for olive oil matured.

Is Exmoor Blue Cheese similar to Njeguški Cheese?

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

Can I substitute Exmoor Blue Cheese for Njeguški Cheese?

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

Does Exmoor Blue Cheese taste like Njeguški 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 Njeguški Cheese made of?

Njeguški Cheese is made from sheep milk. It's typically aged 4 weeks minimum, 90-150 days for olive oil matured. It originates in Montenegro.

Which should I choose, Exmoor Blue Cheese or Njeguški Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Njeguški Cheese is hard.