Comté Cheese vs Olivet au Foin Cheese

Comté Cheese is a smooth; semi-hard cow-milk cheese from France, while Olivet au Foin Cheese is soft, artisan, soft-ripened and made from cow milk, originating in France.

What Is Comté Cheese?

Comté is a hard cheese from eastern France, made daily from raw cow's milk in village dairies called fruitières. It holds PDO status, has the largest production of any French PDO cheese, and tastes mild, nutty, salty and slightly sweet.

What Is Olivet au Foin Cheese?

Olivet au Foin is a soft, artisan cheese from the Loire region in France, made from cow's milk which can be either pasteurized or unpasteurized. It has a fat content of 45% and features a soft-ripened texture. The cheese presents a mild, salty flavor with a hint of herbs, making it an interesting choice for those who enjoy subtle tastes. Its pale yellow interior is complemented by a mold-ripened rind. The aroma is a mix of floral, fresh, and herbal notes, offering an appealing sensory experience. Olivet au Foin is often enjoyed as part of a cheese board or served with fresh bread.

What's the Difference Between Comté Cheese and Olivet au Foin Cheese?

• Milk treatment: Comté Cheese (Raw), Olivet au Foin Cheese (pasteurized or unpasteurized)
• Texture: Comté Cheese (Smooth; Semi-hard), Olivet au Foin Cheese (soft, artisan, soft-ripened)
• Rind: Comté Cheese (Natural), Olivet au Foin Cheese (mold ripened)
• Taste: Comté Cheese (Nutty, creamy, sweet to meaty, roasted), Olivet au Foin Cheese (herbaceous, mild, salty)

Side-by-Side Comparison

Taste Comparison: Does Comté Cheese Taste Like Olivet au Foin Cheese?

Comté Cheese reads as nutty, creamy, sweet to meaty, roasted, while Olivet au Foin Cheese brings herbaceous, mild, salty character.

Can You Substitute Comté Cheese for Olivet au Foin Cheese?

In most recipes, Comté Cheese and Olivet au Foin Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth; semi-hard bite and body where the recipe calls for soft, artisan, soft-ripened. Flavor-wise, Comté Cheese reads as nutty, creamy, sweet to meaty, roasted while Olivet au Foin Cheese brings herbaceous, mild, salty notes.

Which Is Better, Comté Cheese or Olivet au Foin 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 soft, artisan, soft-ripened profile, Olivet au Foin Cheese is the better fit. Flavor-wise, Comté Cheese suits recipes that want nutty, creamy, sweet to meaty, roasted notes, while Olivet au Foin Cheese fits dishes calling for herbaceous, mild, salty.

Frequently Asked Questions

Is Comté Cheese the same as Olivet au Foin Cheese?

No, they're distinct cheeses.

Is Comté Cheese similar to Olivet au Foin Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Comté Cheese for Olivet au Foin Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Comté Cheese taste like Olivet au Foin Cheese?

Comté Cheese reads as nutty, creamy, sweet to meaty, roasted, while Olivet au Foin Cheese is herbaceous, mild, salty.

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 Olivet au Foin Cheese made of?

Olivet au Foin Cheese is made from cow milk (pasteurized or unpasteurized). It originates in France.

Which should I choose, Comté Cheese or Olivet au Foin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Comté Cheese is smooth; semi-hard, while Olivet au Foin Cheese is soft, artisan, soft-ripened.