Exmoor Blue Cheese vs Saint-Nectaire Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Saint-Nectaire Cheese is soft and tender 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 Saint-Nectaire Cheese?
Saint-Nectaire is a semi-soft, washed-rind cheese from the volcanic region in the Auvergne-Rhône-Alpes of France. Made from cow's milk, it has a creamy, supple texture with earthy notes and hints of nuts and mushrooms. Saint-Nectaire is typically aged for at least six weeks, during which it develops a distinctive orange-pink rind.
What's the Difference Between Exmoor Blue Cheese and Saint-Nectaire Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
- Texture: Exmoor Blue Cheese (Soft), Saint-Nectaire Cheese (Soft and tender)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Saint-Nectaire Cheese (Washed-rind)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Saint-Nectaire Cheese (At least twenty-eight days)
Side-by-Side Comparison
| Exmoor Blue Cheese | Saint-Nectaire Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Devon And Somerset, England | Massif Du Sancy, Auvergne |
| Milk Type | Cow | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
| Milk Treatment | Unpasteurized | Raw for fermier, pasteurized for laitier |
| Texture | Soft | Soft and tender |
| Rind | Treated with Penicillium candidum | Washed-rind |
| Aging | 3 to 6 weeks | At least twenty-eight days |
| Taste | — | Delicate hazelnut |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Saint-Nectaire 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 Saint-Nectaire Cheese at at least twenty-eight days.
Can You Substitute Exmoor Blue Cheese for Saint-Nectaire Cheese?
In most recipes, Exmoor Blue Cheese and Saint-Nectaire 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 soft and tender.
Which Is Better, Exmoor Blue Cheese or Saint-Nectaire 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 and tender profile, Saint-Nectaire Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Saint-Nectaire Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Saint-Nectaire Cheese at least twenty-eight days.
Is Exmoor Blue Cheese similar to Saint-Nectaire Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Saint-Nectaire Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Saint-Nectaire 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 Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.
Which should I choose, Exmoor Blue Cheese or Saint-Nectaire Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Saint-Nectaire Cheese is soft and tender.