Edam Cheese vs Vacherin Mont-d'Or Cheese
Edam Cheese
Vacherin Mont-d'Or Cheese
Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.
What Is Edam Cheese?
Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.
What Is Vacherin Mont-d'Or Cheese?
Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.
What's the Difference Between Edam Cheese and Vacherin Mont-d'Or Cheese?
- Origin: Edam Cheese (Netherlands), Vacherin Mont-d'Or Cheese (Switzerland)
- Milk treatment: Edam Cheese (pasteurized), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: Edam Cheese (Rubber-textured to crystalline), Vacherin Mont-d'Or Cheese (soft)
- Rind: Edam Cheese (Smooth, waxed), Vacherin Mont-d'Or Cheese (washed rind)
- Aging: Edam Cheese (3 months to longer), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| Edam Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Switzerland |
| Specific Origin | North Of Holland | Jura Region, Switzerland And France |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | Thermized (Swiss), raw (French) |
| Texture | Rubber-textured to crystalline | Soft |
| Rind | Smooth, waxed | Washed rind |
| Aging | 3 months to longer | At least 2 weeks |
| Taste | Sweet, milky, nutty, buttery | — |
Taste Comparison: Does Edam Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute Edam Cheese for Vacherin Mont-d'Or Cheese?
In most recipes, Edam Cheese and Vacherin Mont-d'Or Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect rubber-textured to crystalline bite and body where the recipe calls for soft.
Which Is Better, Edam Cheese or Vacherin Mont-d'Or Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a rubber-textured to crystalline cheese, go with Edam Cheese. For a soft profile, Vacherin Mont-d'Or Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Edam Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Vacherin Mont-d'Or Cheese comes from Switzerland. Aging also differs: Edam Cheese is typically aged 3 months to longer, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is Edam Cheese similar to Vacherin Mont-d'Or Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Edam Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Edam Cheese taste like Vacherin Mont-d'Or Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Edam Cheese made of?
Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.
What is Vacherin Mont-d'Or Cheese made of?
Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.
Which should I choose, Edam Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Vacherin Mont-d'Or Cheese is soft.