Exmoor Blue Cheese vs Oka Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Oka Cheese is semi-soft and made from cow milk, originating in Canada.
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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 Oka Cheese?
Oka is a semi-soft washed rind cow's milk cheese from Oka, Quebec, made by Trappist monks starting in 1893 and now by Agropur. It is known for its copper-orange rind, pungent smell, and soft creamy taste with nutty, fruity notes.
What's the Difference Between Exmoor Blue Cheese and Oka Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Oka Cheese (pasteurized)
- Texture: Exmoor Blue Cheese (Soft), Oka Cheese (semi-soft)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Oka Cheese (washed)
Side-by-Side Comparison
| Exmoor Blue Cheese | Oka Cheese | |
|---|---|---|
| Country of Origin | — | Canada |
| Specific Origin | Devon And Somerset, England | The Laurentides, Oka |
| Milk Type | Cow | Cow |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft | Semi-soft |
| Rind | Treated with Penicillium candidum | Washed |
| Aging | 3 to 6 weeks | — |
| Taste | — | Soft and creamy, nutty and fruity |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Oka Cheese?
Their flavor profiles are distinct.
Can You Substitute Exmoor Blue Cheese for Oka Cheese?
In most recipes, Exmoor Blue Cheese and Oka 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 semi-soft.
Which Is Better, Exmoor Blue Cheese or Oka 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 semi-soft profile, Oka Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Oka Cheese?
No, they're distinct cheeses.
Is Exmoor Blue Cheese similar to Oka Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Oka Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Oka 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 Oka Cheese made of?
Oka Cheese is made from cow milk (pasteurized). It originates in Canada.
Which should I choose, Exmoor Blue Cheese or Oka Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Oka Cheese is semi-soft.