Exmoor Blue Cheese vs Queso de Valdeón

Q: Is Exmoor Blue Cheese the same as Queso de Valdeón?

No. Exmoor Blue Cheese and Queso de Valdeón are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Exmoor Blue Cheese for Queso de Valdeón?

In most recipes you can swap Exmoor Blue Cheese for Queso de Valdeón, though the result will shift in richness and milk character.

Q: Does Exmoor Blue Cheese taste like Queso de Valdeón?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Exmoor Blue Cheese or Queso de Valdeón?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Exmoor Blue Cheese is a soft cow-milk cheese, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth and made from cow, goat, and sheep 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 de Valdeón?

Queso de Valdeón is a full-fat blue cheese from Posada de Valdeón in León, Spain. It is made from raw or pasteurized cow’s milk or a mixture of cow’s, sheep’s, and goat’s milk, using lactic acid and enzymatic coagulation. The cheese is cylindrical with slightly concave surfaces, weighing between 0.2 and 3 kg. It has a natural, thin, yellowish-gray rind, and a smooth interior with numerous irregular greenish-blue veins. The paste is ivory to cream-colored, with low elasticity and a crumbly, melting texture. Its flavor is intense, salty, and piquant, becoming more pronounced with aging, especially when sheep’s or goat’s milk is used. The cheese is ripened for at least two months if made from raw milk and one month if made from pasteurized milk, under the unique high-mountain climate of the Picos de Europa. Queso de Valdeón is also sold in creamed form, maintaining its strong, tangy, and moldy aroma.

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

Milk type: Exmoor Blue Cheese (Cow), Queso de Valdeón (Cow’s, or a mix of cow’s, sheep’s, and goat’s milk)
Milk treatment: Exmoor Blue Cheese (Unpasteurized), Queso de Valdeón (Raw or pasteurized)
Texture: Exmoor Blue Cheese (Soft), Queso de Valdeón (Low elasticity, crumbly, melts in the mouth)
Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Queso de Valdeón (Natural, thin, yellowish-gray)
Aging: Exmoor Blue Cheese (3 to 6 weeks), Queso de Valdeón (Minimum 2 months (raw milk), 1 month (pasteurized milk))

Side-by-Side Comparison

	Exmoor Blue Cheese	Queso de Valdeón
Country of Origin	—	Spain
Specific Origin	Devon And Somerset, England	Posada De Valdeón, León
Milk Type	Cow	Cow’s, or a mix of cow’s, sheep’s, and goat’s milk
Milk Treatment	Unpasteurized	Raw or pasteurized
Texture	Soft	Low elasticity, crumbly, melts in the mouth
Rind	Treated with Penicillium candidum	Natural, thin, yellowish-gray
Aging	3 to 6 weeks	Minimum 2 months (raw milk), 1 month (pasteurized milk)
Taste	—	Intense, salty, piquant, lightly ardent

Taste Comparison: Does Exmoor Blue Cheese Taste Like Queso de Valdeón?

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 de Valdeón at minimum 2 months (raw milk), 1 month (pasteurized milk).

Can You Substitute Exmoor Blue Cheese for Queso de Valdeón?

Exmoor Blue Cheese can stand in for Queso de Valdeón in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for low elasticity, crumbly, melts in the mouth.

Which Is Better, Exmoor Blue Cheese or Queso de Valdeón?

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 low elasticity, crumbly, melts in the mouth profile, Queso de Valdeón is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Queso de Valdeón?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Queso de Valdeón uses cow, goat, and sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Queso de Valdeón minimum 2 months (raw milk), 1 month (pasteurized milk).

Is Exmoor Blue Cheese similar to Queso de Valdeón?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Exmoor Blue Cheese for Queso de Valdeón?

You can, but expect a shift in richness and milk character.

Does Exmoor Blue Cheese taste like Queso de Valdeón?

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 de Valdeón made of?

Queso de Valdeón is made from cow, goat, and sheep milk (raw or pasteurized). It's typically aged minimum 2 months (raw milk), 1 month (pasteurized milk). It originates in Spain.

Which should I choose, Exmoor Blue Cheese or Queso de Valdeón?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth.