Exmoor Blue Cheese vs Pecorino Toscano Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Pecorino Toscano Cheese is soft or semihard and made from sheep 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 Pecorino Toscano Cheese?

Pecorino Toscano is a PDO-certified cheese from Tuscany made from sheep's milk. It has a softer texture and milder flavor compared to other Pecorinos and can be eaten fresh or aged. The fresh version is creamy and mild, while the aged version is firmer and nuttier, often served as part of an antipasti platter or grated into dishes.

What's the Difference Between Exmoor Blue Cheese and Pecorino Toscano Cheese?

• Milk type: Exmoor Blue Cheese (Cow), Pecorino Toscano Cheese (Sheep's milk)
• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Pecorino Toscano Cheese (Raw or pasteurized)
• Texture: Exmoor Blue Cheese (Soft), Pecorino Toscano Cheese (Soft or Semihard)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Pecorino Toscano Cheese (Straw-colored)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Pecorino Toscano Cheese (At least 20 days (soft), Four months (semihard))

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Pecorino Toscano 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 Pecorino Toscano Cheese at at least 20 days (soft), four months (semihard).

Can You Substitute Exmoor Blue Cheese for Pecorino Toscano Cheese?

Exmoor Blue Cheese can stand in for Pecorino Toscano 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 soft or semihard.

Which Is Better, Exmoor Blue Cheese or Pecorino Toscano 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 or semihard profile, Pecorino Toscano Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Pecorino Toscano Cheese?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Pecorino Toscano Cheese uses sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Pecorino Toscano Cheese at least 20 days (soft), four months (semihard).

Is Exmoor Blue Cheese similar to Pecorino Toscano Cheese?

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

Can I substitute Exmoor Blue Cheese for Pecorino Toscano Cheese?

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

Does Exmoor Blue Cheese taste like Pecorino Toscano 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 Pecorino Toscano Cheese made of?

Pecorino Toscano Cheese is made from sheep milk (raw or pasteurized), using calf rennet. It's typically aged at least 20 days (soft), four months (semihard). It originates in Italy.

Which should I choose, Exmoor Blue Cheese or Pecorino Toscano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Pecorino Toscano Cheese is soft or semihard.