Bougon Cheese vs Mont d'Or Cheese
Bougon Cheese is a soft, artisan goat-milk cheese from France, while Mont d'Or Cheese is soft and made from cow milk, originating in France.
What Is Bougon Cheese?
Bougon is a soft, artisan cheese from France made from goat's milk. It can be crafted using either pasteurized or unpasteurized milk, and it has a fat content of 50%. This cheese features a bloomy rind and is known for its white color. Bougon has a fresh aroma and an acidic flavor that highlights the natural qualities of goat's milk. Its creamy texture makes it an excellent choice for spreading on bread or crackers. Bougon is typically enjoyed as part of a cheese platter or paired with light, crisp wines.
What Is Mont d'Or Cheese?
Mont d'Or is a seasonal soft cow's milk cheese from the Jura region of France and Switzerland, wrapped in a band of spruce that gives it its flavor. It sells from September 10 to May 10 and is usually warmed in its spruce box and eaten like fondue.
What's the Difference Between Bougon Cheese and Mont d'Or Cheese?
- Milk type: Bougon Cheese (goat's milk), Mont d'Or Cheese (Cow's milk)
- Milk treatment: Bougon Cheese (pasteurized or unpasteurized), Mont d'Or Cheese (Raw)
- Texture: Bougon Cheese (soft, artisan), Mont d'Or Cheese (Soft)
- Rind: Bougon Cheese (bloomy), Mont d'Or Cheese (Washed rind)
- Taste: Bougon Cheese (acidic), Mont d'Or Cheese (Resinous, mild to pungent)
Side-by-Side Comparison
| Bougon Cheese | Mont d'Or Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Jura Mountains, Doubs |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Soft, artisan | Soft |
| Rind | Bloomy | Washed rind |
| Aging | — | 21 to 60 days |
| Taste | Acidic | Resinous, mild to pungent |
Taste Comparison: Does Bougon Cheese Taste Like Mont d'Or Cheese?
Bougon Cheese reads as acidic, while Mont d'Or Cheese brings resinous, mild to pungent character.
Can You Substitute Bougon Cheese for Mont d'Or Cheese?
Bougon Cheese can stand in for Mont d'Or Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for soft. Flavor-wise, Bougon Cheese reads as acidic while Mont d'Or Cheese brings resinous, mild to pungent notes.
Which Is Better, Bougon Cheese or Mont d'Or Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bougon Cheese. For a soft profile, Mont d'Or Cheese is the better fit. Flavor-wise, Bougon Cheese suits recipes that want acidic notes, while Mont d'Or Cheese fits dishes calling for resinous, mild to pungent.
Which is your favorite?
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Frequently Asked Questions
Is Bougon Cheese the same as Mont d'Or Cheese?
No, they're distinct cheeses. Bougon Cheese is made from goat milk; Mont d'Or Cheese uses cow.
Is Bougon Cheese similar to Mont d'Or Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bougon Cheese for Mont d'Or Cheese?
You can, but expect a shift in richness and milk character.
Does Bougon Cheese taste like Mont d'Or Cheese?
Bougon Cheese reads as acidic, while Mont d'Or Cheese is resinous, mild to pungent.
What is Bougon Cheese made of?
Bougon Cheese is made from goat milk (pasteurized or unpasteurized). It originates in France.
What is Mont d'Or Cheese made of?
Mont d'Or Cheese is made from cow milk (raw), using animal rennet. It's typically aged 21 to 60 days. It originates in France.
Which should I choose, Bougon Cheese or Mont d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bougon Cheese is soft, artisan, while Mont d'Or Cheese is soft.