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 %.
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.