Exmoor Blue Cheese vs Puzzone di Moena Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic 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 Puzzone di Moena Cheese?
Puzzone di Moena, also known as Spretz Tzaorì, is a cheese from Italy. It is made from cow's milk from specific breeds, including Bruna, Frisona, Pezzata Rossa, Grigio Alpina, Rendena, and Pinzgau. The cheese is cylindrical with a smooth or slightly wrinkled rind that is yellow ochre to reddish brown. It has a semi-cooked, medium-hard, elastic texture with a white to light yellow color and small to medium holes. The flavor is strong, intense, and slightly salty or sharp, with a hint of bitterness. The aroma is strong and penetrating, with a slight ammonia scent. The cheese matures for a minimum of 90 days, and after 150 days, it is considered mature.
What's the Difference Between Exmoor Blue Cheese and Puzzone di Moena Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming)
- Texture: Exmoor Blue Cheese (Soft), Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Puzzone di Moena Cheese (Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Puzzone di Moena Cheese (Minimum 90 days, mature after 150 days)
Side-by-Side Comparison
| Exmoor Blue Cheese | Puzzone di Moena Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Devon And Somerset, England | Province Of Trento And Province Of Bolzano |
| Milk Type | Cow | Cow |
| Milk Treatment | Unpasteurized | Raw, partially skimmed by natural surface skimming |
| Texture | Soft | Semi-cooked, medium-hard, elastic |
| Rind | Treated with Penicillium candidum | Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown |
| Aging | 3 to 6 weeks | Minimum 90 days, mature after 150 days |
| Taste | — | Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Puzzone di Moena 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 Puzzone di Moena Cheese at minimum 90 days, mature after 150 days.
Can You Substitute Exmoor Blue Cheese for Puzzone di Moena Cheese?
In most recipes, Exmoor Blue Cheese and Puzzone di Moena 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-cooked, medium-hard, elastic.
Which Is Better, Exmoor Blue Cheese or Puzzone di Moena 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-cooked, medium-hard, elastic profile, Puzzone di Moena Cheese is the better fit.
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Puzzone di Moena Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Puzzone di Moena Cheese minimum 90 days, mature after 150 days.
Is Exmoor Blue Cheese similar to Puzzone di Moena Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Puzzone di Moena Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Puzzone di Moena 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 Puzzone di Moena Cheese made of?
Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.
Which should I choose, Exmoor Blue Cheese or Puzzone di Moena Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic.