Exmoor Blue Cheese vs Parmigiano Reggiano Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

What's the Difference Between Exmoor Blue Cheese and Parmigiano Reggiano Cheese?

• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Parmigiano Reggiano Cheese (Raw)
• Texture: Exmoor Blue Cheese (Soft), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Parmigiano Reggiano Cheese (Hard)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Parmigiano Reggiano Cheese (12 to 36 months)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Parmigiano Reggiano 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 Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Exmoor Blue Cheese for Parmigiano Reggiano Cheese?

In most recipes, Exmoor Blue Cheese and Parmigiano Reggiano 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 grainy, flaky.

Which Is Better, Exmoor Blue Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Parmigiano Reggiano Cheese 12 to 36 months.

Is Exmoor Blue Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Exmoor Blue Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Exmoor Blue Cheese taste like Parmigiano Reggiano 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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Exmoor Blue Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Parmigiano Reggiano Cheese is grainy, flaky.