Ġbejna Cheese vs Mont d'Or Cheese
Ġbejna Cheese
Mont d'Or Cheese
Ġbejna Cheese is a soft goat or sheep-milk cheese from Malta, while Mont d'Or Cheese is soft and made from cow milk, originating in France.
What Is Ġbejna Cheese?
Ġbejna is a small round cheese from Malta made with sheep milk, salt and rennet. It is sold fresh in its own whey, sundried, salt cured, or coated in crushed black pepper, and it shows up in Maltese soups, pasta and ħobż biż-żejt.
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 Ġbejna Cheese and Mont d'Or Cheese?
- Origin: Ġbejna Cheese (Malta), Mont d'Or Cheese (France)
- Milk type: Ġbejna Cheese (goat's or sheep's milk), Mont d'Or Cheese (Cow's milk)
- Rind: Ġbejna Cheese (None), Mont d'Or Cheese (Washed rind)
- Aging: Ġbejna Cheese (Fresh within 24 hours), Mont d'Or Cheese (21 to 60 days)
- Taste: Ġbejna Cheese (Savory), Mont d'Or Cheese (Resinous, mild to pungent)
Side-by-Side Comparison
| Ġbejna Cheese | Mont d'Or Cheese | |
|---|---|---|
| Country of Origin | Malta | France |
| Specific Origin | Maltese Islands | Jura Mountains, Doubs |
| Milk Type | Goat's or sheep's milk | Cow's milk |
| Milk Treatment | Raw | Raw |
| Texture | Soft | Soft |
| Rind | None | Washed rind |
| Aging | Fresh within 24 hours | 21 to 60 days |
| Taste | Savory | Resinous, mild to pungent |
Taste Comparison: Does Ġbejna Cheese Taste Like Mont d'Or Cheese?
Ġbejna Cheese reads as savory, while Mont d'Or Cheese brings resinous, mild to pungent character. More specifically, Ġbejna Cheese shows typical of sheep cheeses, while Mont d'Or Cheese leans toward known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark. Aging plays into this as well. Ġbejna Cheese at fresh within 24 hours develops a different profile than Mont d'Or Cheese at 21 to 60 days.
Can You Substitute Ġbejna Cheese for Mont d'Or Cheese?
Ġbejna Cheese can stand in for Mont d'Or Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Ġbejna Cheese reads as savory while Mont d'Or Cheese brings resinous, mild to pungent notes.
Which Is Better, Ġbejna Cheese or Mont d'Or Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Ġbejna Cheese suits recipes that want savory notes, while Mont d'Or Cheese fits dishes calling for resinous, mild to pungent.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Ġbejna Cheese the same as Mont d'Or Cheese?
No, they're distinct cheeses. Ġbejna Cheese originates in Malta, while Mont d'Or Cheese comes from France. Ġbejna Cheese is made from goat or sheep milk; Mont d'Or Cheese uses cow. Aging also differs: Ġbejna Cheese is typically aged fresh within 24 hours, Mont d'Or Cheese 21 to 60 days.
Is Ġbejna Cheese similar to Mont d'Or Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ġbejna Cheese for Mont d'Or Cheese?
You can, but expect a shift in richness and milk character.
Does Ġbejna Cheese taste like Mont d'Or Cheese?
Ġbejna Cheese reads as savory, while Mont d'Or Cheese is resinous, mild to pungent.
What is Ġbejna Cheese made of?
Ġbejna Cheese is made from goat or sheep milk (raw), using natural animal rennet. It's typically aged fresh within 24 hours. It originates in Malta.
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, Ġbejna Cheese or Mont d'Or Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.