Cheddar Cheese vs Fourme de Montbrison Cheese
Cheddar Cheese
Fourme de Montbrison Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Fourme de Montbrison Cheese is dry, slightly rough and made from cow milk, originating in France.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What Is Fourme de Montbrison Cheese?
Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.
What's the Difference Between Cheddar Cheese and Fourme de Montbrison Cheese?
- Origin: Cheddar Cheese (England), Fourme de Montbrison Cheese (France)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Fourme de Montbrison Cheese (Raw or Pasteurized)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Fourme de Montbrison Cheese (Dry, slightly rough)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Fourme de Montbrison Cheese (Fine orangey rind)
- Aging: Cheddar Cheese (A few months to several years), Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Fourme de Montbrison Cheese (Mild, refined)
Side-by-Side Comparison
| Cheddar Cheese | Fourme de Montbrison Cheese | |
|---|---|---|
| Country of Origin | England | France |
| Specific Origin | Southwest (Somerset, Gloucester) | Thirty-Three Communes In The Monts Du Forez |
| Milk Type | Cow's milk | Cow’s milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw or Pasteurized |
| Texture | Varies (rubbery to friable and crystalline) | Dry, slightly rough |
| Rind | Varies (natural, cloth, wax, plastic) | Fine orangey rind |
| Aging | A few months to several years | Minimum 28 days after renneting, longer for full maturation |
| Taste | Mild to sharp, buttery to brothy and savory | Mild, refined |
Taste Comparison: Does Cheddar Cheese Taste Like Fourme de Montbrison Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Fourme de Montbrison Cheese brings mild, refined character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Fourme de Montbrison Cheese leans toward dry texture, discreetly blue-veined, marbled aspect. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation.
Can You Substitute Cheddar Cheese for Fourme de Montbrison Cheese?
In most recipes, Cheddar Cheese and Fourme de Montbrison Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for dry, slightly rough. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Fourme de Montbrison Cheese brings mild, refined notes.
Which Is Better, Cheddar Cheese or Fourme de Montbrison Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a dry, slightly rough profile, Fourme de Montbrison Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Fourme de Montbrison Cheese fits dishes calling for mild, refined.
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Frequently Asked Questions
Is Cheddar Cheese the same as Fourme de Montbrison Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Fourme de Montbrison Cheese comes from France. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Fourme de Montbrison Cheese minimum 28 days after renneting, longer for full maturation.
Is Cheddar Cheese similar to Fourme de Montbrison Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Fourme de Montbrison Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Fourme de Montbrison Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Fourme de Montbrison Cheese is mild, refined.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
What is Fourme de Montbrison Cheese made of?
Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. It originates in France.
Which should I choose, Cheddar Cheese or Fourme de Montbrison Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Fourme de Montbrison Cheese is dry, slightly rough.