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Exmoor Blue Cheese
About 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.
Key Facts
| Country of Origin | United Kingdom |
| Specific Origin | Devon and Somerset, England |
| Protection | PGI (1995) |
| Milk Type | Cow |
| Milk Treatment | Unpasteurized |
| Fat Content | 34% |
| Rind | Treated with Penicillium candidum |
| Texture | Soft |
| Colors | Rich yellow with blue veining |
| Age | 3 to 6 weeks |
| Rennet Type | Vegetarian |
