Exmoor Blue Cheese vs Reblochon Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Exmoor Blue Cheese and Reblochon Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Reblochon Cheese (Raw)
- Texture: Exmoor Blue Cheese (Soft), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Exmoor Blue Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Devon And Somerset, England | Haute-Savoie And Savoie |
| Milk Type | Cow | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft | Ivory-colored, creamy and supple |
| Rind | Treated with Penicillium candidum | Yellow-orange covered with a thin white mold |
| Aging | 3 to 6 weeks | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Reblochon 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 Reblochon Cheese at 3 to 4 months.
Can You Substitute Exmoor Blue Cheese for Reblochon Cheese?
In most recipes, Exmoor Blue Cheese and Reblochon 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 ivory-colored, creamy and supple.
Which Is Better, Exmoor Blue Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Reblochon Cheese 3 to 4 months.
Is Exmoor Blue Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Reblochon 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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Exmoor Blue Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Reblochon Cheese is ivory-colored, creamy and supple.