Danish Blue Cheese vs Mont d'Or Cheese

Danish Blue Cheese is a semi-soft, blue-veined cow-milk cheese from Denmark, while Mont d'Or Cheese is soft and made from cow milk, originating in France.

What Is Danish Blue Cheese?

Danablu, sold as Danish Blue Cheese in North America, is a semi-soft blue-veined cheese made from full fat cow's milk and homogenized cream. It is known for its sharp, salty taste and its EU protected status, which limits production to approved Danish dairies.

What Is Mont d'Or Cheese?

Mont d'Or is a seasonal soft cow's milk cheese from the Jura region of France and Switzerland, wrapped in a band of spruce that gives it its flavor. It sells from September 10 to May 10 and is usually warmed in its spruce box and eaten like fondue.

What's the Difference Between Danish Blue Cheese and Mont d'Or Cheese?

• Origin: Danish Blue Cheese (Denmark), Mont d'Or Cheese (France)
• Texture: Danish Blue Cheese (Semi-soft, Blue-veined), Mont d'Or Cheese (Soft)
• Rind: Danish Blue Cheese (edible, slightly moist), Mont d'Or Cheese (Washed rind)
• Aging: Danish Blue Cheese (8 to 12 weeks), Mont d'Or Cheese (21 to 60 days)
• Taste: Danish Blue Cheese (Salty, tangy), Mont d'Or Cheese (Resinous, mild to pungent)

Side-by-Side Comparison

Taste Comparison: Does Danish Blue Cheese Taste Like Mont d'Or Cheese?

Danish Blue Cheese reads as salty, tangy, while Mont d'Or Cheese brings resinous, mild to pungent character. Aging plays into this as well. Danish Blue Cheese at 8 to 12 weeks develops a different profile than Mont d'Or Cheese at 21 to 60 days.

Can You Substitute Danish Blue Cheese for Mont d'Or Cheese?

In most recipes, Danish Blue Cheese and Mont d'Or Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for soft. Flavor-wise, Danish Blue Cheese reads as salty, tangy while Mont d'Or Cheese brings resinous, mild to pungent notes.

Which Is Better, Danish Blue Cheese or Mont d'Or Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Danish Blue Cheese. For a soft profile, Mont d'Or Cheese is the better fit. Flavor-wise, Danish Blue Cheese suits recipes that want salty, tangy notes, while Mont d'Or Cheese fits dishes calling for resinous, mild to pungent.

Frequently Asked Questions

Is Danish Blue Cheese the same as Mont d'Or Cheese?

No, they're distinct cheeses. Danish Blue Cheese originates in Denmark, while Mont d'Or Cheese comes from France. Aging also differs: Danish Blue Cheese is typically aged 8 to 12 weeks, Mont d'Or Cheese 21 to 60 days.

Is Danish Blue Cheese similar to Mont d'Or Cheese?

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

Can I substitute Danish Blue Cheese for Mont d'Or Cheese?

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

Does Danish Blue Cheese taste like Mont d'Or Cheese?

Danish Blue Cheese reads as salty, tangy, while Mont d'Or Cheese is resinous, mild to pungent.

What is Danish Blue Cheese made of?

Danish Blue Cheese is made from cow milk. It's typically aged 8 to 12 weeks. It originates in Denmark.

What is Mont d'Or Cheese made of?

Mont d'Or Cheese is made from cow milk (raw), using animal rennet. It's typically aged 21 to 60 days. It originates in France.

Which should I choose, Danish Blue Cheese or Mont d'Or Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Danish Blue Cheese is semi-soft, blue-veined, while Mont d'Or Cheese is soft.