Anthotyro Cheese vs Vacherin Mont-d'Or Cheese
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.
What Is Anthotyro Cheese?
Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.
What Is Vacherin Mont-d'Or Cheese?
Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.
What's the Difference Between Anthotyro Cheese and Vacherin Mont-d'Or Cheese?
- Origin: Anthotyro Cheese (Greece), Vacherin Mont-d'Or Cheese (Switzerland)
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Vacherin Mont-d'Or Cheese (cow)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: Anthotyro Cheese (hard, whey), Vacherin Mont-d'Or Cheese (soft)
- Rind: Anthotyro Cheese (natural), Vacherin Mont-d'Or Cheese (washed rind)
Side-by-Side Comparison
| Anthotyro Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | Greece | Switzerland |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Jura Region, Switzerland And France |
| Milk Type | Goat's or sheep's milk | Cow |
| Milk Treatment | Unpasteurized where law allows | Thermized (Swiss), raw (French) |
| Texture | Hard, whey | Soft |
| Rind | Natural | Washed rind |
| Aging | — | At least 2 weeks |
| Taste | Salty, tangy | — |
Taste Comparison: Does Anthotyro Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct.
Can You Substitute Anthotyro Cheese for Vacherin Mont-d'Or Cheese?
Anthotyro Cheese can stand in for Vacherin Mont-d'Or Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, whey bite and body where the recipe calls for soft.
Which Is Better, Anthotyro Cheese or Vacherin Mont-d'Or Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, whey cheese, go with Anthotyro Cheese. For a soft profile, Vacherin Mont-d'Or Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Anthotyro Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Vacherin Mont-d'Or Cheese comes from Switzerland. Anthotyro Cheese is made from goat or sheep milk; Vacherin Mont-d'Or Cheese uses cow.
Is Anthotyro Cheese similar to Vacherin Mont-d'Or Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Vacherin Mont-d'Or Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.
What is Vacherin Mont-d'Or Cheese made of?
Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.
Which should I choose, Anthotyro Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Vacherin Mont-d'Or Cheese is soft.