Fourme de Montbrison Cheese vs Stilton Cheese
Fourme de Montbrison Cheese
Stilton Cheese
Fourme de Montbrison Cheese is a dry, slightly rough cow-milk cheese from France, while Stilton Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in England.
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What Is Fourme de Montbrison Cheese?
Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.
What Is Stilton Cheese?
Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.
What's the Difference Between Fourme de Montbrison Cheese and Stilton Cheese?
- Origin: Fourme de Montbrison Cheese (France), Stilton Cheese (England)
- Milk treatment: Fourme de Montbrison Cheese (Raw or Pasteurized), Stilton Cheese (pasteurized)
- Texture: Fourme de Montbrison Cheese (Dry, slightly rough), Stilton Cheese (Semi-soft, crumbly, blue-veined)
- Rind: Fourme de Montbrison Cheese (Fine orangey rind), Stilton Cheese (natural)
- Aging: Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation), Stilton Cheese (9 to 12 weeks)
- Taste: Fourme de Montbrison Cheese (Mild, refined), Stilton Cheese (spicy, strong)
Side-by-Side Comparison
| Fourme de Montbrison Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Thirty-Three Communes In The Monts Du Forez | Nottinghamshire, Leicestershire, Derbyshire |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw or Pasteurized | Pasteurized |
| Texture | Dry, slightly rough | Semi-soft, crumbly, blue-veined |
| Rind | Fine orangey rind | Natural |
| Aging | Minimum 28 days after renneting, longer for full maturation | 9 to 12 weeks |
| Taste | Mild, refined | Spicy, strong |
Taste Comparison: Does Fourme de Montbrison Cheese Taste Like Stilton Cheese?
Fourme de Montbrison Cheese reads as mild, refined, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation develops a different profile than Stilton Cheese at 9 to 12 weeks.
Can You Substitute Fourme de Montbrison Cheese for Stilton Cheese?
In most recipes, Fourme de Montbrison Cheese and Stilton Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect dry, slightly rough bite and body where the recipe calls for semi-soft, crumbly, blue-veined. Flavor-wise, Fourme de Montbrison Cheese reads as mild, refined while Stilton Cheese brings spicy, strong notes.
Which Is Better, Fourme de Montbrison Cheese or Stilton Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a dry, slightly rough cheese, go with Fourme de Montbrison Cheese. For a semi-soft, crumbly, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Fourme de Montbrison Cheese suits recipes that want mild, refined notes, while Stilton Cheese fits dishes calling for spicy, strong.
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Frequently Asked Questions
Is Fourme de Montbrison Cheese the same as Stilton Cheese?
No, they're distinct cheeses. Fourme de Montbrison Cheese originates in France, while Stilton Cheese comes from England. Aging also differs: Fourme de Montbrison Cheese is typically aged minimum 28 days after renneting, longer for full maturation, Stilton Cheese 9 to 12 weeks.
Is Fourme de Montbrison Cheese similar to Stilton Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Fourme de Montbrison Cheese for Stilton Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Fourme de Montbrison Cheese taste like Stilton Cheese?
Fourme de Montbrison Cheese reads as mild, refined, while Stilton Cheese is spicy, strong.
What is Fourme de Montbrison Cheese made of?
Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. It originates in France.
What is Stilton Cheese made of?
Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.
Which should I choose, Fourme de Montbrison Cheese or Stilton Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Fourme de Montbrison Cheese is dry, slightly rough, while Stilton Cheese is semi-soft, crumbly, blue-veined.