Blue Cheese vs Mont d'Or / Vacherin du Haut-Doubs Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste and made from cow milk.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Mont d'Or / Vacherin du Haut-Doubs Cheese?
Mont d'Or, also known as Vacherin du Haut-Doubs, is a soft cheese made from raw cow's milk. It originates from the Haut Doubs region in France, near the Swiss border. The cheese has a slightly pressed paste and a washed rind with a downy coating. It is traditionally encircled by a strip of spruce bark and packaged in a spruce wood box. Mont d'Or has a fat content of 45% and is produced seasonally from August 15 to March
What's the Difference Between Blue Cheese and Mont d'Or / Vacherin du Haut-Doubs Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Mont d'Or / Vacherin du Haut-Doubs Cheese (Cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Mont d'Or / Vacherin du Haut-Doubs Cheese (Raw)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Mont d'Or / Vacherin du Haut-Doubs Cheese (Soft, slightly pressed paste)
- Rind: Blue Cheese (Natural), Mont d'Or / Vacherin du Haut-Doubs Cheese (Washed and given a downy coating)
- Aging: Blue Cheese (Typically aged 2-6 months), Mont d'Or / Vacherin du Haut-Doubs Cheese (At least three months)
Side-by-Side Comparison
| Blue Cheese | Mont d'Or / Vacherin du Haut-Doubs Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | Haut Doubs, Alongside The Swiss Border, Mont D'Or Massif, Source Of The River Doubs |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, slightly pressed paste |
| Rind | Natural | Washed and given a downy coating |
| Aging | Typically aged 2-6 months | At least three months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Mont d'Or / Vacherin du Haut-Doubs Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Blue Cheese and Mont d'Or / Vacherin du Haut-Doubs Cheese
Blue Cheese
Mont d'Or / Vacherin du Haut-Doubs Cheese
Taste Comparison: Does Blue Cheese Taste Like Mont d'Or / Vacherin du Haut-Doubs Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Mont d'Or / Vacherin du Haut-Doubs Cheese at at least three months.
Can You Substitute Blue Cheese for Mont d'Or / Vacherin du Haut-Doubs Cheese?
Blue Cheese can stand in for Mont d'Or / Vacherin du Haut-Doubs Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft, slightly pressed paste.
Which Is Better, Blue Cheese or Mont d'Or / Vacherin du Haut-Doubs Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft, slightly pressed paste profile, Mont d'Or / Vacherin du Haut-Doubs Cheese is the better fit.
Frequently Asked Questions
Is Blue Cheese the same as Mont d'Or / Vacherin du Haut-Doubs Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Mont d'Or / Vacherin du Haut-Doubs Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Mont d'Or / Vacherin du Haut-Doubs Cheese at least three months.
Is Blue Cheese similar to Mont d'Or / Vacherin du Haut-Doubs Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Mont d'Or / Vacherin du Haut-Doubs Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Mont d'Or / Vacherin du Haut-Doubs Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Mont d'Or / Vacherin du Haut-Doubs Cheese made of?
Mont d'Or / Vacherin du Haut-Doubs Cheese is made from cow milk (raw), using yes rennet. It's typically aged at least three months.
Which should I choose, Blue Cheese or Mont d'Or / Vacherin du Haut-Doubs Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste.
See full profiles: Blue Cheese and Mont d'Or / Vacherin du Haut-Doubs Cheese.