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Exmoor Blue Cheese

Exmoor is a creamy yellow farmhouse blue cheese made in different size rounds.

It is made from unpasteurized Jersey cow's milk. The milk is heated to 70 F (21 C), at which point the starter culture is added. The milk is then raised to a temperature of 85 to 90 F (29 to 32 C) for a few hours. At this point, Penicillium roqueforti bacteria are added, along with vegetarian rennet to curdle the milk. The curd is then cut and drained and put into moulds. The moulds are turned after 6 hours, and again 12 hours after that. A day later, the cheeses are immersed in brine for 6 hours, then drained for a day and a half, and turned twice during that process. Holes are then poked into the cheeses using needles to allow air into them. The cheeses are then sprayed with Penicillium candidum bacteria, and aged 2 to 4 months.

Exmoor Blue Cheese is produced at Willet Farm, Lydeard St Lawrence, near Taunton, Somerset by a Dr Alan Duffield.

The cheese has European PGI designation.


Exmoor Blue Cheese average fat content is 34 %.

History Notes

Duffield began making Exmoor Blue Cheese in 1986, at first from a mix of unpasteurized Jersey cow's, goat's or sheep's milk. In 1990, he began using only Jersey cow milk.

At first Duffield called the cheese "Jersey Blue." He sold the business to former employees Ian and Ruby Arnett in 2002.


EUR-Lex - 31999R0872 - EN. Commission Regulation (EC) No 872/1999 . Official Journal L 110, 28/04/1999 P. 0004 - 0007.

See also:

Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Also called:

Somerset Blue Exmoor


Oulton, Randal. "Exmoor Blue Cheese." CooksInfo.com. Published 23 July 2005; revised 02 December 2007. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/exmoor-blue-cheese>.

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