Blue Cheese vs Vacherin Mont-d'Or Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Vacherin Mont-d'Or Cheese?

• Origin: Blue Cheese (France), Vacherin Mont-d'Or Cheese (Switzerland)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Vacherin Mont-d'Or Cheese (cow)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Vacherin Mont-d'Or Cheese (soft)
• Rind: Blue Cheese (Natural), Vacherin Mont-d'Or Cheese (washed rind)
• Aging: Blue Cheese (Typically aged 2-6 months), Vacherin Mont-d'Or Cheese (at least 2 weeks)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese at at least 2 weeks.

Can You Substitute Blue Cheese for Vacherin Mont-d'Or Cheese?

Blue 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 crumbly, creamy, semi-soft bite and body where the recipe calls for soft.

Which Is Better, Blue 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 crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft profile, Vacherin Mont-d'Or Cheese is the better fit.

Frequently Asked Questions

Is Blue Cheese the same as Vacherin Mont-d'Or Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Vacherin Mont-d'Or Cheese comes from Switzerland. Blue Cheese is made from cow, goat, or sheep milk; Vacherin Mont-d'Or Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Vacherin Mont-d'Or Cheese at least 2 weeks.

Is Blue Cheese similar to Vacherin Mont-d'Or Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Vacherin Mont-d'Or Cheese?

You can, but expect a shift in richness and milk character.

Does Blue 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 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 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, Blue Cheese or Vacherin Mont-d'Or Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Vacherin Mont-d'Or Cheese is soft.