Comté Cheese vs Monte Enebro Cheese

Q: Is Comté Cheese the same as Monte Enebro Cheese?

No. Comté Cheese and Monte Enebro Cheese are distinct cheeses from France and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Comté Cheese for Monte Enebro Cheese?

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

Q: Which should I choose, Comté Cheese or Monte Enebro 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.

Comté Cheese is a smooth; semi-hard cow-milk cheese from France, while Monte Enebro Cheese is smooth, dense and made from goat milk, originating in Spain.

What Is Comté Cheese?

Comté is a French cheese made from cow's milk in the Jura region of France. It is one of the most popular AOC (Appellation d'Origine Contrôlée) cheeses, known for its complex flavors which can include hints of apricot, chocolate, butter, cream, hazelnuts, and toast. Comté is aged for a minimum of four months, with some wheels maturing for over a year to develop a deeper flavor profile.

What Is Monte Enebro Cheese?

Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.

What's the Difference Between Comté Cheese and Monte Enebro Cheese?

Origin: Comté Cheese (France), Monte Enebro Cheese (Spain)
Milk type: Comté Cheese (Cow's Milk), Monte Enebro Cheese (goat's milk)
Milk treatment: Comté Cheese (Raw), Monte Enebro Cheese (unpasteurized)
Texture: Comté Cheese (Smooth; Semi-hard), Monte Enebro Cheese (Smooth, dense)
Rind: Comté Cheese (Natural), Monte Enebro Cheese (Charcoal-colored)
Aging: Comté Cheese (4 months to 3 years), Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti)
Taste: Comté Cheese (Nutty, creamy, sweet to meaty, roasted), Monte Enebro Cheese (Bold, goaty, tang, pleasing spice)

Side-by-Side Comparison

	Comté Cheese	Monte Enebro Cheese
Country of Origin	France	Spain
Specific Origin	Massif Du Jura	Avila, Southwest Of Madrid
Milk Type	Cow's Milk	Goat's milk
Milk Treatment	Raw	Unpasteurized
Texture	Smooth; Semi-hard	Smooth, dense
Rind	Natural	Charcoal-colored
Aging	4 months to 3 years	Matured for 30 days after spraying with Penicillium roqueforti
Taste	Nutty, creamy, sweet to meaty, roasted	Bold, goaty, tang, pleasing spice

Taste Comparison: Does Comté Cheese Taste Like Monte Enebro Cheese?

Comté Cheese reads as nutty, creamy, sweet to meaty, roasted, while Monte Enebro Cheese brings bold, goaty, tang, pleasing spice character. More specifically, Comté Cheese shows nutty, creamy, sweet through more meaty and roasted flavors, smooth texture, range of ages from 4 months to 3 years, while Monte Enebro Cheese leans toward bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind. Aging plays into this as well. Comté Cheese at 4 months to 3 years develops a different profile than Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti.

Can You Substitute Comté Cheese for Monte Enebro Cheese?

Comté Cheese can stand in for Monte Enebro Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth; semi-hard bite and body where the recipe calls for smooth, dense. Flavor-wise, Comté Cheese reads as nutty, creamy, sweet to meaty, roasted while Monte Enebro Cheese brings bold, goaty, tang, pleasing spice notes.

Which Is Better, Comté Cheese or Monte Enebro Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth; semi-hard cheese, go with Comté Cheese. For a smooth, dense profile, Monte Enebro Cheese is the better fit. Flavor-wise, Comté Cheese suits recipes that want nutty, creamy, sweet to meaty, roasted notes, while Monte Enebro Cheese fits dishes calling for bold, goaty, tang, pleasing spice.

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Frequently Asked Questions

Is Comté Cheese the same as Monte Enebro Cheese?

No, they're distinct cheeses. Comté Cheese originates in France, while Monte Enebro Cheese comes from Spain. Comté Cheese is made from cow milk; Monte Enebro Cheese uses goat. Aging also differs: Comté Cheese is typically aged 4 months to 3 years, Monte Enebro Cheese matured for 30 days after spraying with penicillium roqueforti.

Is Comté Cheese similar to Monte Enebro Cheese?

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

Can I substitute Comté Cheese for Monte Enebro Cheese?

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

Does Comté Cheese taste like Monte Enebro Cheese?

Comté Cheese reads as nutty, creamy, sweet to meaty, roasted, while Monte Enebro Cheese is bold, goaty, tang, pleasing spice.

What is Comté Cheese made of?

Comté Cheese is made from cow milk (raw). It's typically aged 4 months to 3 years. It originates in France.

What is Monte Enebro Cheese made of?

Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.

Which should I choose, Comté Cheese or Monte Enebro Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Comté Cheese is smooth; semi-hard, while Monte Enebro Cheese is smooth, dense.