Exmoor Blue Cheese vs Roquefort Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
What's the Difference Between Exmoor Blue Cheese and Roquefort Cheese?
- Milk type: Exmoor Blue Cheese (Cow), Roquefort Cheese (sheep's milk)
- Texture: Exmoor Blue Cheese (Soft), Roquefort Cheese (Moist, very creamy)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Side-by-Side Comparison
| Exmoor Blue Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Devon And Somerset, England | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow | Sheep's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Soft | Moist, very creamy |
| Rind | Treated with Penicillium candidum | — |
| Aging | 3 to 6 weeks | Minimum of 90 days, average of 5 months |
| Taste | — | Mild to strong |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Roquefort 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 Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Exmoor Blue Cheese for Roquefort Cheese?
Exmoor Blue Cheese can stand in for Roquefort 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 moist, very creamy.
Which Is Better, Exmoor Blue Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Exmoor Blue Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Exmoor Blue Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Exmoor Blue Cheese taste like Roquefort 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 Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.
Which should I choose, Exmoor Blue Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Roquefort Cheese is moist, very creamy.