Cheddar Cheese vs Monastery Cheeses
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Monastery Cheeses is soft, semi-soft, brined and made from cow milk, originating in Belgium, Canada, France, Switzerland and United States.
What Is Cheddar Cheese?
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
What Is Monastery Cheeses?
Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.
What's the Difference Between Cheddar Cheese and Monastery Cheeses?
- Origin: Cheddar Cheese (England), Monastery Cheeses (Belgium, Canada, France, Switzerland and United States)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Monastery Cheeses (pasteurized or unpasteurized)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Monastery Cheeses (soft, semi-soft, brined)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Monastery Cheeses (washed)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Monastery Cheeses (mild, pungent)
Side-by-Side Comparison
| Cheddar Cheese | Monastery Cheeses | |
|---|---|---|
| Country of Origin | England | Belgium, Canada, France, Switzerland And United States |
| Specific Origin | Southwest (Somerset, Gloucester) | — |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Pasteurized or unpasteurized |
| Texture | Varies (rubbery to friable and crystalline) | Soft, semi-soft, brined |
| Rind | Varies (natural, cloth, wax, plastic) | Washed |
| Aging | A few months to several years | — |
| Taste | Mild to sharp, buttery to brothy and savory | Mild, pungent |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Cheddar Cheese | Monastery Cheeses | |
|---|---|---|
| Best Pairings | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey | — |
| Other Good Pairings | Kombucha, Tomatoes | — |
Which would you pick?
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Where to buy Cheddar Cheese and Monastery Cheeses
Cheddar Cheese
Monastery Cheeses
Taste Comparison: Does Cheddar Cheese Taste Like Monastery Cheeses?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Monastery Cheeses brings mild, pungent character.
Can You Substitute Cheddar Cheese for Monastery Cheeses?
In most recipes, Cheddar Cheese and Monastery Cheeses 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 soft, semi-soft, brined. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Monastery Cheeses brings mild, pungent notes.
Which Is Better, Cheddar Cheese or Monastery Cheeses?
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 soft, semi-soft, brined profile, Monastery Cheeses is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Monastery Cheeses fits dishes calling for mild, pungent.
Frequently Asked Questions
Is Cheddar Cheese the same as Monastery Cheeses?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Monastery Cheeses comes from Belgium, Canada, France, Switzerland and United States.
Is Cheddar Cheese similar to Monastery Cheeses?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Monastery Cheeses?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Monastery Cheeses?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Monastery Cheeses is mild, pungent.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized). It's typically aged a few months to several years. It originates in England.
What is Monastery Cheeses made of?
Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.
Which should I choose, Cheddar Cheese or Monastery Cheeses?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Monastery Cheeses is soft, semi-soft, brined.
See full profiles: Cheddar Cheese and Monastery Cheeses.