Description
The Exmoor Blue Cheese PGI is made with full cream unpasteurised cows' milk from Jersey cows.
Production Area
Exmoor Blue Cheese PGI is made in north Devon, in south western England.
Production Method
To make this cheese the milk is heated and kept warm for several hours during which time vegetarian rennet and Penicillinum roqueforti are added. The curd thus obtained is left to set and then cut and placed in double moulds to drain off the whey. The cheeses are placed in brine for about six hours and then left to dry for a further 36 hours during which time they are turned twice. A series of holes is then pierced through them and they are sprayed with Openicillium candidum. Finally the moulds are placed in a maturing room for three to six weeks during which time they are turned every other day.
Appearance and Flavour
Exmoor Blue Cheese PGI is a creamy, soft paste, yellow coloured cheese with blue veins; it has a buttery texture and a smooth, mildly spicy flavour.
History
Exmoor Blue Cheese PGI has been made in the same way since 1986. Only milk from Jersey cows has been used since 1990.
Gastronomy
Exmoor Blue Cheese PGI must be kept in a cool place and if it is already cut should be wrapped in foil and kept in the refrigerator. It is excellent eaten by itself but can also be a valuable ingredient in hors d'oeuvres and main dishes. The strong flavour of blue veined cheese such as this are ideal with full-bodied red wines as well as with sweet wines which give a well-balanced contrast of flavours.
Marketing
This cheese is sold as Exmoor Blue Cheese PGI and is sold whole or in cuts.
Distinctive Features
The temperate climate and lush pastures of the production area influence the rich and characteristic taste of the milk which confers Exmoor Blue Cheese PGI with its distinctive flavour.
