Cardo Cheese vs Montasio Cheese

Q: Is Cardo Cheese the same as Montasio Cheese?

No. Cardo Cheese and Montasio Cheese are distinct cheeses from England, Scotland and Wales and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cardo Cheese for Montasio Cheese?

In most recipes you can swap Cardo Cheese for Montasio Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Cardo Cheese or Montasio Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.

What Is Cardo Cheese?

Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.

What Is Montasio Cheese?

Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.

What's the Difference Between Cardo Cheese and Montasio Cheese?

Origin: Cardo Cheese (England, Scotland and Wales), Montasio Cheese (Italy)
Milk type: Cardo Cheese (goat's milk), Montasio Cheese (cow's milk)
Milk treatment: Cardo Cheese (pasteurized), Montasio Cheese (unpasteurized)
Texture: Cardo Cheese (semi-soft, artisan), Montasio Cheese (Elastic to crumbly and hard)
Taste: Cardo Cheese (floral, pungent, savory), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)

Side-by-Side Comparison

	Cardo Cheese	Montasio Cheese
Country of Origin	England, Scotland And Wales	Italy
Specific Origin	Timsbury, Somerset	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto
Milk Type	Goat's milk	Cow's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Semi-soft, artisan	Elastic to crumbly and hard
Rind	Washed	—
Aging	—	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months
Taste	Floral, pungent, savory	Mild, creamy, and fruity to savory, piquant, with hints of spice

Taste Comparison: Does Cardo Cheese Taste Like Montasio Cheese?

Cardo Cheese reads as floral, pungent, savory, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. On the nose, Cardo Cheese offers pungent, contrasted with Montasio Cheese's aromatic, pleasant.

Can You Substitute Cardo Cheese for Montasio Cheese?

Cardo Cheese can stand in for Montasio Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan bite and body where the recipe calls for elastic to crumbly and hard. Flavor-wise, Cardo Cheese reads as floral, pungent, savory while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.

Which Is Better, Cardo Cheese or Montasio Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan cheese, go with Cardo Cheese. For a elastic to crumbly and hard profile, Montasio Cheese is the better fit. Flavor-wise, Cardo Cheese suits recipes that want floral, pungent, savory notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.

Which is your favorite?

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Frequently Asked Questions

Is Cardo Cheese the same as Montasio Cheese?

No, they're distinct cheeses. Cardo Cheese originates in England, Scotland and Wales, while Montasio Cheese comes from Italy. Cardo Cheese is made from goat milk; Montasio Cheese uses cow.

Is Cardo Cheese similar to Montasio Cheese?

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

Can I substitute Cardo Cheese for Montasio Cheese?

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

Does Cardo Cheese taste like Montasio Cheese?

Cardo Cheese reads as floral, pungent, savory, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice. Aromas also diverge. Cardo Cheese leans pungent, and Montasio Cheese is closer to aromatic, pleasant.

What is Cardo Cheese made of?

Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.

What is Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.

Which should I choose, Cardo Cheese or Montasio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cardo Cheese is semi-soft, artisan, while Montasio Cheese is elastic to crumbly and hard.