Exmoor Blue Cheese vs Wrångebäcksost Cheese

Q: Is Exmoor Blue Cheese the same as Wrångebäcksost Cheese?

No. Exmoor Blue Cheese and Wrångebäcksost Cheese 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 Wrångebäcksost Cheese?

In most recipes you can swap Exmoor Blue Cheese for Wrångebäcksost Cheese, though the result will shift in bite and mouthfeel.

Q: Does Exmoor Blue Cheese taste like Wrångebäcksost Cheese?

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

Q: Which should I choose, Exmoor Blue Cheese or Wrångebäcksost Cheese?

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 Wrångebäcksost Cheese is semi-hard, firm and creamy with crystals, occasional holes and made from cow milk.

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 Wrångebäcksost Cheese?

Wrångebäcksost is a semi-hard cheese made from thermised, organic full-fat cow’s milk, produced in the Guldkroken region of Sweden. The cheese has a firm and creamy texture with crystals, a yellowish interior with occasional holes, and an orange to rust-red rind. It is ripened for a minimum of nine months, developing complex umami and barnyard flavors with a pronounced saltiness and slight sweetness. The cheese is washed in a salt solution, which encourages the growth of mould bacteria, including Brevibacterium linens, essential for its aroma and taste. The high-quality feed from the local grasslands and meadows, along with a carefully managed aging process, contributes to the melty texture and distinctive flavor profile.

What's the Difference Between Exmoor Blue Cheese and Wrångebäcksost Cheese?

Milk treatment: Exmoor Blue Cheese (Unpasteurized), Wrångebäcksost Cheese (Thermised)
Texture: Exmoor Blue Cheese (Soft), Wrångebäcksost Cheese (Semi-hard, firm and creamy with crystals, occasional holes)
Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Wrångebäcksost Cheese (Natural, formed by mould bacteria)
Aging: Exmoor Blue Cheese (3 to 6 weeks), Wrångebäcksost Cheese (Minimum 9 months)

Side-by-Side Comparison

	Exmoor Blue Cheese	Wrångebäcksost Cheese
Specific Origin	Devon And Somerset, England	Guldkroken Region (Western Shore Of Lake Vättern), Sweden
Milk Type	Cow	Cow
Milk Treatment	Unpasteurized	Thermised
Texture	Soft	Semi-hard, firm and creamy with crystals, occasional holes
Rind	Treated with Penicillium candidum	Natural, formed by mould bacteria
Aging	3 to 6 weeks	Minimum 9 months
Taste	—	Full and complex, long aftertaste

Taste Comparison: Does Exmoor Blue Cheese Taste Like Wrångebäcksost 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 Wrångebäcksost Cheese at minimum 9 months.

Can You Substitute Exmoor Blue Cheese for Wrångebäcksost Cheese?

In most recipes, Exmoor Blue Cheese and Wrångebäcksost 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, firm and creamy with crystals, occasional holes.

Which Is Better, Exmoor Blue Cheese or Wrångebäcksost 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, firm and creamy with crystals, occasional holes profile, Wrångebäcksost Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Exmoor Blue Cheese the same as Wrångebäcksost Cheese?

No, they're distinct cheeses. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Wrångebäcksost Cheese minimum 9 months.

Is Exmoor Blue Cheese similar to Wrångebäcksost Cheese?

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

Can I substitute Exmoor Blue Cheese for Wrångebäcksost Cheese?

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

Does Exmoor Blue Cheese taste like Wrångebäcksost 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 Wrångebäcksost Cheese made of?

Wrångebäcksost Cheese is made from cow milk (thermised), using animal rennet. It's typically aged minimum 9 months.

Which should I choose, Exmoor Blue Cheese or Wrångebäcksost Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Wrångebäcksost Cheese is semi-hard, firm and creamy with crystals, occasional holes.