Exmoor Blue Cheese vs Taleggio Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow milk, originating in Italy.
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 Taleggio Cheese?
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.
What's the Difference Between Exmoor Blue Cheese and Taleggio Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Taleggio Cheese (Heated to 90–95°F)
- Texture: Exmoor Blue Cheese (Soft), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Taleggio Cheese (Soft, thin, pinkish-red)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Taleggio Cheese (At least 35 (up to 50) days)
Side-by-Side Comparison
| Exmoor Blue Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Devon And Somerset, England | Val Taleggio, Po Valley |
| Milk Type | Cow | Cow's milk |
| Milk Treatment | Unpasteurized | Heated to 90–95°F |
| Texture | Soft | Soft, slightly melting under the rind, firmer towards the center |
| Rind | Treated with Penicillium candidum | Soft, thin, pinkish-red |
| Aging | 3 to 6 weeks | At least 35 (up to 50) days |
| Taste | — | Sweet, delicate, slightly sour |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Taleggio 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 Taleggio Cheese at at least 35 (up to 50) days.
Can You Substitute Exmoor Blue Cheese for Taleggio Cheese?
In most recipes, Exmoor Blue Cheese and Taleggio 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, slightly melting under the rind, firmer towards the center.
Which Is Better, Exmoor Blue Cheese or Taleggio 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, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit.
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Taleggio Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Taleggio Cheese at least 35 (up to 50) days.
Is Exmoor Blue Cheese similar to Taleggio Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Taleggio Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Taleggio 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 Taleggio Cheese made of?
Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.
Which should I choose, Exmoor Blue Cheese or Taleggio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.