Exmoor Blue Cheese vs Tilsit Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Tilsit Cheese is semi-hard and made from cow milk, originating in Germany.
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 Tilsit Cheese?
Tilsiter, or Tilsit, is a semi-hard cheese originally made by Prussian-Swiss immigrants in the town of Tilsit. Made from cow's milk, it has a pungent aroma and a strong, slightly fruity and nutty flavor. The texture is firm yet creamy with irregular holes. It’s used in sandwiches, on cheese platters, or melted in cooking.
What's the Difference Between Exmoor Blue Cheese and Tilsit Cheese?
- Milk treatment: Exmoor Blue Cheese (Unpasteurized), Tilsit Cheese (Raw and pasteurized)
- Texture: Exmoor Blue Cheese (Soft), Tilsit Cheese (Semi-Hard)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Tilsit Cheese (Washed-rind/ Dry rind)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Tilsit Cheese (3 months / Variable)
Side-by-Side Comparison
| Exmoor Blue Cheese | Tilsit Cheese | |
|---|---|---|
| Country of Origin | — | Germany |
| Specific Origin | Devon And Somerset, England | Northern Germany/Baltic And Northern Switzerland |
| Milk Type | Cow | Cow’s milk |
| Milk Treatment | Unpasteurized | Raw and pasteurized |
| Texture | Soft | Semi-Hard |
| Rind | Treated with Penicillium candidum | Washed-rind/ Dry rind |
| Aging | 3 to 6 weeks | 3 months / Variable |
| Taste | — | Pungent, balanced |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Tilsit 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 Tilsit Cheese at 3 months / variable.
Can You Substitute Exmoor Blue Cheese for Tilsit Cheese?
In most recipes, Exmoor Blue Cheese and Tilsit 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 semi-hard.
Which Is Better, Exmoor Blue Cheese or Tilsit 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 semi-hard profile, Tilsit Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Exmoor Blue Cheese the same as Tilsit Cheese?
No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Tilsit Cheese 3 months / variable.
Is Exmoor Blue Cheese similar to Tilsit Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Exmoor Blue Cheese for Tilsit Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Exmoor Blue Cheese taste like Tilsit 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 Tilsit Cheese made of?
Tilsit Cheese is made from cow milk (raw and pasteurized), using traditional rennet. It's typically aged 3 months / variable. It originates in Germany.
Which should I choose, Exmoor Blue Cheese or Tilsit Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Tilsit Cheese is semi-hard.