What is Exmoor Blue Cheese?
An artisanal English blue cheese produced on the edge of Exmoor National Park in Somerset, made from the rich and creamy milk of Jersey cows. The high butterfat content of Jersey milk gives it a silky, buttery character that sets it apart from drier and sharper blue cheeses. Aged for a minimum of 8 weeks.
Taste, aroma, and texture
Semi-soft, smooth, and strongly buttery; the high Jersey butterfat gives a silky, almost spreadable mouthfeel. Fine, evenly distributed blue-green veining. Natural rind is slightly rough. Melts readily on the palate. Less crumbly than Stilton.
Lactic and earthy notes are equally dominant: sweet Jersey cream and gentle blue mould. Fruity and animal notes are equally notable. Herbal notes are present. No smoky character. Creamier and more approachable than many British blue cheeses.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Exmoor Blue Cheese, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Crumbled over salads, roasted vegetables, or steaks.
- Melted into sauces for pasta, potatoes, or mushrooms.
- Served with fruit, nuts, or crusty bread.
What pairs with Exmoor Blue Cheese?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Salted Cracker
- Lavash Chips
- Spiced Cracker
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Exmoor Blue CheeseStory and origin
Developed in the early 1980s by the Willett family at the Exmoor Blue Cheese Company, it was created to showcase the quality of Jersey milk from the Somerset pastures. One of the first modern English artisan blue cheeses. PDO status was granted in 1996.
Storage and serving
- Store in the fridge, wrapped in cheese paper.
- Air travel: suitable only for short trips if sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
