Exmoor Blue Cheese vs Queso Tetilla

Exmoor Blue Cheese is a soft cow-milk cheese, while Queso Tetilla is soft to semi-cured and made from cow milk, originating in Spain.

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 Queso Tetilla?

Queso Tetilla is a matured cheese from Galicia, Spain, made from the milk of Friesian, Brown Alpine, and Rubia Gallega cows. It has a distinctive conical or convex-conical shape and weighs between 0.5 and 1.5 kg. The cheese has a thin rind and a soft to semi-cured texture. Its flavor is milky, slightly sour, and mildly salty, with a buttery quality influenced by the region’s Atlantic climate and lush pastures. The production process includes rennet coagulation at 28–32°C for 20–40 minutes, brine salting at 17–18° Baumé for up to 24 hours, and a minimum maturation period of seven days. Queso Tetilla is a traditional cheese certified under the Designation of Origin system and regulated to ensure quality and authenticity.

What's the Difference Between Exmoor Blue Cheese and Queso Tetilla?

• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Queso Tetilla (Pasteurized)
• Texture: Exmoor Blue Cheese (Soft), Queso Tetilla (Soft to semi-cured)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Queso Tetilla (Thin)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Queso Tetilla (Minimum 7 days)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Queso Tetilla?

Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than Queso Tetilla at minimum 7 days.

Can You Substitute Exmoor Blue Cheese for Queso Tetilla?

In most recipes, Exmoor Blue Cheese and Queso Tetilla 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 to semi-cured.

Which Is Better, Exmoor Blue Cheese or Queso Tetilla?

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 to semi-cured profile, Queso Tetilla is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Queso Tetilla?

No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Queso Tetilla minimum 7 days.

Is Exmoor Blue Cheese similar to Queso Tetilla?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Exmoor Blue Cheese for Queso Tetilla?

You can, but expect a shift in bite and mouthfeel.

Does Exmoor Blue Cheese taste like Queso Tetilla?

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 Queso Tetilla made of?

Queso Tetilla is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 7 days. It originates in Spain.

Which should I choose, Exmoor Blue Cheese or Queso Tetilla?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Queso Tetilla is soft to semi-cured.