Exmoor Blue Cheese vs San Michali Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.
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 San Michali Cheese?
San Michali is a unique cow's milk cheese from the island of Syros in Greece. It is known for its distinct aroma and sharp, spicy flavor, often compared to Parmesan. San Michali is the only PDO cheese from the Cyclades and is highly prized in Greek cuisine, often grated over dishes or eaten on its own.
What's the Difference Between Exmoor Blue Cheese and San Michali Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), San Michali Cheese (Pasteurized)
- Texture: Exmoor Blue Cheese (Soft), San Michali Cheese (Compact, with very small irregular holes)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), San Michali Cheese (Often covered with paraffin)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), San Michali Cheese (At least four months)
Side-by-Side Comparison
| Exmoor Blue Cheese | San Michali Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Devon And Somerset, England | Island Of Syros |
| Milk Type | Cow | Cow’s milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Soft | Compact, with very small irregular holes |
| Rind | Treated with Penicillium candidum | Often covered with paraffin |
| Aging | 3 to 6 weeks | At least four months |
| Taste | — | Salty, peppery |
Taste Comparison: Does Exmoor Blue Cheese Taste Like San Michali 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 San Michali Cheese at at least four months.
Can You Substitute Exmoor Blue Cheese for San Michali Cheese?
In most recipes, Exmoor Blue Cheese and San Michali 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 compact, with very small irregular holes.
Which Is Better, Exmoor Blue Cheese or San Michali 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 compact, with very small irregular holes profile, San Michali Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as San Michali Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, San Michali Cheese at least four months.
Is Exmoor Blue Cheese similar to San Michali Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for San Michali Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like San Michali 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 San Michali Cheese made of?
San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.
Which should I choose, Exmoor Blue Cheese or San Michali Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while San Michali Cheese is compact, with very small irregular holes.