How to Sample Exmoor Cheese Locally

Exmoor cheese is more than just a dairy productit is a celebration of terroir, tradition, and the pastoral heritage of southwest England. Produced in the rolling hills and lush pastures of Exmoor National Park, this artisanal cheese reflects the unique flora, climate, and craftsmanship of a region where farming has remained deeply rooted in family and sustainability. Sampling Exmoor cheese locally is not merely a culinary experience; it is an immersive journey into the rhythms of rural life, the ethics of small-scale production, and the nuanced flavors that only place-bound agriculture can deliver.

Unlike mass-produced cheeses found in international supermarkets, Exmoor cheese is made in limited batches, often using milk from heritage breeds of cows, goats, or sheep that graze on wildflower-rich meadows. The result is a cheese with complex, earthy notessometimes nutty, sometimes tangy, occasionally floralthat change subtly with the seasons. To truly appreciate it, you must sample it where it is made: at the farm, at the local market, or in the hands of a knowledgeable cheesemonger who understands its story.

This guide will walk you through the complete process of how to sample Exmoor cheese locallywhether youre a visitor to the region, a food enthusiast seeking authentic experiences, or a professional in the culinary arts looking to deepen your knowledge. Youll learn practical steps, best practices, essential tools, real-world examples, and answers to common questions. By the end, you wont just know how to taste Exmoor cheeseyoull know how to connect with its origins, honor its makers, and recognize its place in the broader landscape of British artisanal food.

Step-by-Step Guide

Sampling Exmoor cheese locally requires more than simply buying a wedge from a shelf. It demands intention, preparation, and engagement with the environment in which it is created. Follow these seven detailed steps to ensure a meaningful and authentic experience.

Step 1: Identify Authentic Sources

Not all cheese labeled Exmoor is genuinely produced in the region. To avoid imitations or mass-market replicas, begin by researching certified producers. Look for names such as Exmoor Blue, Exmoor Crottin, or Exmoor Goldcheeses made by small dairies like the Exmoor Cheese Company, West Country Farmhouse Cheesemakers, or independent farms such as the Holnicote Estate Dairy. These producers typically list their location within Exmoor National Park and provide traceability for their milk sources.

Visit the official Exmoor National Park website or the Artisan Cheese Federations directory to verify registered producers. Avoid retailers that cannot specify the farm or cheesemaker behind the product. Authentic producers often include the name of the farm, the breed of animal, and the date of production on their packaging or website.

Step 2: Plan Your Visit to the Source

The most rewarding way to sample Exmoor cheese is to visit the farm or creamery where it is made. Many small producers welcome visitors for guided tours, especially during the spring and autumn months when cheese-making activity peaks. Contact the farm in advancemany operate on appointment-only schedules due to limited staffing.

During your visit, observe the milking process, the aging rooms, and the cheese-ripening conditions. Ask questions about the milks origin, the rennet used, and the aging duration. These details directly influence flavor profile and texture. A reputable cheesemaker will be proud to share their methods and may even offer a tasting session immediately after your tour.

Step 3: Visit Local Markets and Farm Shops

If a farm visit isnt feasible, seek out local markets and farm shops within Exmoor. The Lynton and Lynmouth Farmers Market, the Dulverton Food Festival, and the Tiverton Market are renowned for showcasing regional produce. These venues often feature multiple Exmoor cheese makers under one roof, allowing you to compare varieties side by side.

Arrive earlybest cheeses sell out quickly. Speak with the stallholders; many are the cheesemakers themselves. Ask which cheese is their current favorite, what season its from, and how long its been aged. They may offer small samples on wooden boards or with crackers. This is your opportunity to taste before you buy.

Step 4: Understand the Varieties

Exmoor cheese comes in several distinct forms, each with unique characteristics:

• Exmoor Blue A semi-soft, creamy blue cheese with a peppery finish, aged 812 weeks. Made from cows milk and veined with Penicillium roqueforti.
• Exmoor Crottin A small, goats milk cheese, ash-coated and aged 34 weeks. Mild, tangy, with a chalky rind.
• Exmoor Gold A semi-hard, washed-rind cheese made from sheeps milk. Rich, buttery, with hints of caramel and mushrooms.
• Exmoor Brie-Style A bloomy-rind cheese with a soft, oozy center, aged 46 weeks. Delicate, with earthy undertones.

Each variety reflects the animals diet, the time of year, and the humidity of the aging room. Sampling multiple types in one session allows you to appreciate how terroir influences flavor. Begin with the mildest (Crottin) and progress to the strongest (Blue) to avoid palate fatigue.

Step 5: Sample with Intention

Proper tasting requires more than biting into a wedge. Follow a sensory protocol:

1. Visual Inspection Observe the rind. Is it natural, bloomy, or washed? Check for consistency in color and texture. Avoid cheeses with excessive moisture, mold (outside of intended veins), or cracks.
2. Aroma Bring the cheese close to your nose. Inhale gently. Exmoor Blue should smell earthy and slightly ammoniac, while Exmoor Gold should evoke hay and roasted nuts. Avoid any sharp, sour, or chemical odors.
3. Texture Gently press the cheese with your finger. A well-aged Exmoor Crottin should yield slightly; Exmoor Gold should feel firm but not brittle. Texture indicates moisture content and aging maturity.
4. Taste Take a small bite. Let it rest on your tongue for 1015 seconds before chewing. Note the initial flavor (salt, tang, sweetness), the mid-palate (nutty, fruity, mushroomy), and the finish (long, lingering, or abrupt).
5. Pairing Sample with local accompaniments: honey from Exmoor bees, sourdough baked in a wood-fired oven, or wild blackberry jam. These enhance, not overpower, the cheese.

Take notes. Record the name of the cheese, the producer, the date, and your impressions. This builds your personal reference for future tastings.

Step 6: Engage with the Community

Exmoors cheese culture thrives on connection. Attend a local cheese-tasting evening hosted by the Exmoor Food Network or join a seasonal cheese walk organized by the National Park Authority. These events often include talks by cheesemakers, live demonstrations, and opportunities to purchase directly from the source.

Follow local food bloggers, Instagram accounts like @exmoorcheesemakers, or newsletters from Exmoors Food Trail. They often announce pop-up tastings, limited-edition releases, or behind-the-scenes content that can guide your sampling journey.

Step 7: Purchase Responsibly

When you find a cheese you love, buy it directly from the producer or an authorized local retailer. Avoid supermarkets unless you can confirm the cheeses origin. Many farms sell by weight, so ask for a small portion to test before committing to a larger purchase.

Ask for storage advice: most Exmoor cheeses should be wrapped in wax paper, then placed in a breathable container in the vegetable crisper of your fridge. Never use plastic wrapit traps moisture and accelerates spoilage.

Supporting local producers ensures the continuation of traditional methods and preserves biodiversity in livestock and pasture ecosystems. Your purchase is an investment in cultural heritage.

Best Practices

To maximize your experience and ensure youre engaging with Exmoor cheese in a respectful, informed, and sustainable way, adhere to these best practices.

1. Prioritize Seasonality

Exmoor cheese changes with the seasons, much like wine. Spring milk is rich in beta-carotene from fresh grass, yielding brighter, more floral cheeses. Summer milk produces creamier textures. Autumn milk, from animals grazing on heather and bracken, imparts deeper, earthier notes. Winter cheeses, made from stored hay-fed milk, are often more robust and salty.

Ask when the cheese was made. The best time to sample Exmoor Blue is late summer to early autumn, when the mold development is optimal. Exmoor Crottin shines in spring, when goats milk is at its sweetest.

2. Use Proper Serving Temperature

Never serve Exmoor cheese straight from the fridge. Cold temperatures mute flavor and harden texture. Remove the cheese from refrigeration at least 6090 minutes before tasting. Allow it to reach 1820C (6568F). This enables the fats to soften and the aromas to bloom.

Place the cheese on a wooden board or ceramic plate. Avoid metal, which can impart a slight metallic taste.

3. Pair Thoughtfully

Traditional pairings reflect regional ingredients:

• Exmoor Blue Pair with port, perry (pear cider), or a drizzle of heather honey. Serve with crusty sourdough or figs.
• Exmoor Crottin Complement with a crisp white wine like Bacchus or a dry cider. Add a few wild berries or a slice of pear.
• Exmoor Gold Best with a medium-bodied red such as Pinot Noir or a malty ale. Accompany with toasted walnuts and dark chocolate.
• Exmoor Brie-Style Serve with a light sparkling wine or a floral herbal tea. Add a smear of quince paste.

When in doubt, ask the cheesemaker. They often have pairing suggestions based on the specific batch.

4. Respect the Craft

Exmoor cheese is made by hand, often by families who have been producing it for generations. Avoid asking for cheaper alternatives or bulk discounts. These cheeses are not commoditiesthey are expressions of time, labor, and land.

If youre offered a sample, accept it graciously. A small thank-you note or a share of your own local specialty (if youre from elsewhere) is a meaningful gesture of appreciation.

5. Document and Share

Keep a tasting journal. Record the cheese name, producer, date, aroma, texture, flavor notes, and pairing. Over time, youll begin to recognize patternshow a rainy spring affects milk fat content, or how a particular aging cave influences rind development.

Share your findings on social media or local food forums. Tag the producers. This visibility helps small businesses thrive and encourages others to explore authentic regional foods.

6. Avoid Common Mistakes

• Dont cut the rind Unless its wax or plastic, the rind is edible and contributes to flavor. Many Exmoor cheeses have natural rinds developed through careful aging.
• Dont use a knife to spread Use a cheese wire or a clean, thin knife to slice. Spreading compresses the texture and alters the mouthfeel.
• Dont mix varieties on the same plate Taste one at a time. Cleanse your palate with water or a plain cracker between samples.
• Dont assume local means best Some producers are exceptional; others may lack consistency. Trust your palate and do your research.

Tools and Resources

Equipping yourself with the right tools and resources enhances your ability to sample, understand, and appreciate Exmoor cheese at a professional level.

Essential Tools

• Cheese knife or wire A thin, non-serrated blade or cheese wire ensures clean cuts without crushing the cheese.
• Wooden tasting board Provides a neutral surface that doesnt alter flavor. Prefer oak or beech over plastic or metal.
• Wax paper and cheese storage containers For proper refrigeration and transport. Avoid cling film.
• Palete cleanser A sip of sparkling water or a bite of apple between tastings resets your palate.
• Tasting journal or app Use a notebook or apps like CheeseLog or Cheese Companion to log your experiences.

Recommended Books

• The Art of Cheese by Karen Hoskin A comprehensive guide to global cheesemaking, with a dedicated section on British farmhouse cheeses.
• Exmoor: The Land and Its Food by Sarah Lavelle Explores the regions agricultural history and its influence on culinary traditions.
• British Cheese: A Connoisseurs Guide by John Farrand Profiles over 100 regional cheeses, including detailed entries on Exmoor varieties.

Online Resources

• Exmoor National Park Food and Drink Official directory of local producers, events, and trails.
• Artisan Cheese Federation Certification body for UK farmhouse cheeses. Searchable database of accredited makers.
• Slow Food UK Promotes regional food heritage. Exmoor cheeses often appear in their Ark of Taste catalog.
• Cheesemaking.com Technical resource for understanding aging, cultures, and rind development.

Local Organizations to Connect With

• Exmoor Food Trail A collaborative network of farms, producers, and eateries offering guided cheese tours and tasting events.
• West Country Farmhouse Cheesemakers Association Advocates for traditional methods and hosts annual cheese competitions.
• Exmoor Farmers Market Association Coordinates monthly markets where you can meet cheesemakers face-to-face.

Mobile Apps

• Cheese Companion Allows you to search cheeses by region, milk type, texture, and flavor. Includes tasting notes and pairing suggestions.
• Map of Cheese Interactive map of UK cheesemakers. Pinpoints Exmoor producers and their opening hours.
• Seasonal Food Guide Shows which cheeses are at peak season in any given month.

Real Examples

Real-world examples illustrate how the principles outlined above translate into authentic, memorable experiences.

Example 1: A Visitors Journey to Holnicote Estate

In May 2023, a food writer from London visited the Holnicote Estate Dairy, a family-run operation nestled in the heart of Exmoor. She had read about their Exmoor Crottin in a local magazine and booked a tour in advance. Upon arrival, she met the third-generation cheesemaker, who walked her through the goat pasture, explaining how the animals graze on wild garlic and thyme.

The tasting session began with a fresh Crottin, aged 14 days. The writer noted its light citrus tang and chalky rind. She compared it to a 30-day batch, which had developed a deeper umami note and a slightly firmer texture. The cheesemaker offered a drizzle of wildflower honey from his own hivestransforming the cheese into a harmonious balance of sweet and savory.

She purchased a small wheel, stored it properly, and later shared her experience on her blog, tagging the farm. Within weeks, the dairy received 12 new inquiries from visitors inspired by her post.

Example 2: A Chefs Tasting at the Lynton Market

A Michelin-starred chef from Bristol attended the Lynton Farmers Market in October to source regional ingredients for a seasonal tasting menu. He sampled five Exmoor cheeses from three different producers. He selected Exmoor Blue from a small dairy near Simonsbath, impressed by its complex, mushroomy finish and the absence of bitterness.

He paired it with a homemade oatcake infused with juniper and a reduction of Exmoor blackberries. The dish became a signature item on his autumn menu, credited to Exmoor Blue, Holnicote Estate, aged 10 weeks. His menu included a note about the cheesemaker, elevating the cheese from ingredient to story.

Example 3: A Local Familys Tradition

The Carter family in Watchet has been making Exmoor Gold since 1982. Each autumn, they host a Cheese & Cider evening for neighbors. Guests taste the new batch alongside cider pressed from trees on their land. Children learn to identify cheese textures with blindfolded games. The event is not commercialits a celebration of continuity.

When the family began offering online orders in 2021, they included a handwritten note with each cheese: This cheese was made with milk from Daisy, our oldest ewe. Shes 12. She still gives the best milk.

These personal touches have turned a regional product into a treasured heirloom.

Example 4: The Impact of Weather

In 2022, a prolonged dry spell reduced pasture growth in Exmoor. Milk yields dropped, and cheesemakers adjusted aging times to compensate for lower fat content. The resulting Exmoor Blue was leaner, with a sharper tang and less creaminess than in previous years.

One cheesemaker, instead of hiding the variation, published a Weather & Cheese report on his website, explaining how climate affects flavor. Customers appreciated the transparency. Many returned the following year to taste the 2022 Dry Season Blue againnot because it was perfect, but because it was real.

FAQs

Can I sample Exmoor cheese without visiting the region?

Yesbut the experience will be less complete. Some online retailers ship Exmoor cheese with proper packaging and storage instructions. However, without contextthe scent of the pasture, the sound of the barn, the face of the makeryou miss the cultural dimension. If you must order remotely, choose a producer who includes a tasting card or a short video about their process.

How long does Exmoor cheese last?

Soft cheeses like Exmoor Crottin and Brie-style last 12 weeks in the fridge. Semi-hard varieties like Exmoor Gold can last 34 weeks. Blue cheeses, if properly wrapped, can age further in the fridge for up to 6 weeks, developing stronger flavors. Always check for off odors or slimy textures before consuming.

Is Exmoor cheese suitable for vegetarians?

Some are, some arent. Traditional Exmoor Blue uses animal rennet. Many newer producers now offer vegetarian versions using microbial rennet. Always check the label or ask the cheesemaker. Exmoor Crottin is typically vegetarian, as goats milk cheeses often use plant-based coagulants.

Why is Exmoor cheese more expensive than supermarket cheese?

Exmoor cheese is made in small batches, using milk from animals raised on natural pastures, without growth hormones or intensive feed. The labor is manual, the aging process is slow, and the production volume is low. Youre paying for craftsmanship, sustainability, and biodiversitynot mass production.

Can I take Exmoor cheese on a plane?

Yes, but with precautions. Wrap it in wax paper, then place it in an airtight container with a cold pack. Declare it at customs if traveling internationally. Harder cheeses like Exmoor Gold travel better than soft varieties. Always check airline and destination country regulations.

Are there vegan versions of Exmoor cheese?

No. Exmoor cheese is defined by its use of milk from local livestock. Vegan alternatives exist, but they are not Exmoor cheese. They may be inspired by its style, but they lack the terroir and tradition that define the original.

Whats the best way to store Exmoor cheese at home?

Wrap in wax paper, then place in a sealed container in the vegetable crisper. Avoid plastic wrap. Change the paper every few days if the cheese is very moist. Never freezeit destroys texture and flavor.

How can I tell if Exmoor cheese has gone bad?

Look for excessive slime, strong ammonia smell (beyond the natural rind odor), or mold that isnt part of the intended veining (e.g., green or black fuzz outside blue veins). If in doubt, discard it. Artisan cheese is perishable by design.

Conclusion

Sampling Exmoor cheese locally is not a transactionit is a ritual. It connects you to the land, the animals, the seasons, and the hands that have shaped this cheese for generations. It invites you to slow down, to observe, to listen, and to taste with intention.

By following the steps outlined in this guideidentifying authentic sources, engaging with producers, respecting seasonal rhythms, and using the right toolsyou transform a simple act of eating into a profound encounter with place and heritage.

Exmoor cheese is not meant to be consumed in isolation. It is meant to be sharedwith friends, with stories, with the quiet awe that comes from knowing where your food comes from and who made it possible.

As you plan your next visit to the moors, dont just pack a picnic. Pack curiosity. Bring an open mind. And when you taste that first bite of Exmoor Blue, let its earthy depth remind you: some of the worlds most powerful flavors are born not in factories, but in fields, under open skies, by people who still believe in the sacredness of soil and season.

Go slowly. Taste deeply. And carry the story with you.