Exmoor Blue Cheese vs Salers Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Salers Cheese is firm and made from cow milk, originating in France.
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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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Exmoor Blue Cheese and Salers Cheese?
- Texture: Exmoor Blue Cheese (Soft), Salers Cheese (Firm)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Salers Cheese (Thick gray)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Salers Cheese (Minimum of three months, up to forty-five months)
Side-by-Side Comparison
| Exmoor Blue Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Devon And Somerset, England | Salers, Massif Central |
| Milk Type | Cow | Cow's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Soft | Firm |
| Rind | Treated with Penicillium candidum | Thick gray |
| Aging | 3 to 6 weeks | Minimum of three months, up to forty-five months |
| Taste | — | Strong-tasting |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Salers 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 Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Exmoor Blue Cheese for Salers Cheese?
In most recipes, Exmoor Blue Cheese and Salers 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 firm.
Which Is Better, Exmoor Blue Cheese or Salers 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 firm profile, Salers Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Salers Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Salers Cheese minimum of three months, up to forty-five months.
Is Exmoor Blue Cheese similar to Salers Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Salers Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Salers 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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Exmoor Blue Cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Salers Cheese is firm.