Exmoor Blue Cheese vs Queijo Serra da Estrela
Exmoor Blue Cheese is a soft cow-milk cheese, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) and made from sheep milk, originating in Portugal.
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 Queijo Serra da Estrela?
Queijo Serra da Estrela is a traditional cheese from Portugal, specifically protected under the designation of origin (PDO). It is made from raw ewe's milk from the Bordaleira Serra da Estrela and Churra Mondegueira breeds. The cheese uses the cardoon flower as a natural rennet. It is known for its unique texture and flavor, which are influenced by the specific agro-climatic conditions of the Beira uplands. The cheese is produced in a defined geographical area, ensuring its authenticity and quality. It has a minimum ripening time of 30 days, with a mature version called "Velho" that ripens for at least 120 days. The cheese is marketed in various sizes, with a minimum weight of
What's the Difference Between Exmoor Blue Cheese and Queijo Serra da Estrela?
- Milk type: Exmoor Blue Cheese (Cow), Queijo Serra da Estrela (Sheep)
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Queijo Serra da Estrela (Raw)
- Texture: Exmoor Blue Cheese (Soft), Queijo Serra da Estrela (Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho))
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Queijo Serra da Estrela (Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho))
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
Side-by-Side Comparison
| Exmoor Blue Cheese | Queijo Serra da Estrela | |
|---|---|---|
| Country of Origin | — | Portugal |
| Specific Origin | Devon And Somerset, England | Beira Uplands, Including Municipalities Such As Carregal Do Sal, Celorico Da Beira, And Others. |
| Milk Type | Cow | Sheep |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft | Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho) |
| Rind | Treated with Penicillium candidum | Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho) |
| Aging | 3 to 6 weeks | Minimum 30 days; 120 days for "Velho" |
| Taste | — | Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho) |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Queijo Serra da Estrela?
Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".
Can You Substitute Exmoor Blue Cheese for Queijo Serra da Estrela?
Exmoor Blue Cheese can stand in for Queijo Serra da Estrela in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).
Which Is Better, Exmoor Blue Cheese or Queijo Serra da Estrela?
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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) profile, Queijo Serra da Estrela is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Queijo Serra da Estrela?
No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Queijo Serra da Estrela uses sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".
Is Exmoor Blue Cheese similar to Queijo Serra da Estrela?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Exmoor Blue Cheese for Queijo Serra da Estrela?
You can, but expect a shift in richness and milk character.
Does Exmoor Blue Cheese taste like Queijo Serra da Estrela?
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 Queijo Serra da Estrela made of?
Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.
Which should I choose, Exmoor Blue Cheese or Queijo Serra da Estrela?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).