Gouda Cheese vs Mont d'Or / Vacherin du Haut-Doubs Cheese
Gouda Cheese is a solid and springy; smooth when young, firm and crumbly when aged cow-milk cheese from Netherlands, while Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste and made from cow milk.
What Is Gouda Cheese?
Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.
What Is Mont d'Or / Vacherin du Haut-Doubs Cheese?
Mont d'Or, also known as Vacherin du Haut-Doubs, is a soft cheese made from raw cow's milk. It originates from the Haut Doubs region in France, near the Swiss border. The cheese has a slightly pressed paste and a washed rind with a downy coating. It is traditionally encircled by a strip of spruce bark and packaged in a spruce wood box. Mont d'Or has a fat content of 45% and is produced seasonally from August 15 to March
What's the Difference Between Gouda Cheese and Mont d'Or / Vacherin du Haut-Doubs Cheese?
- Milk treatment: Gouda Cheese (pasteurized or unpasteurized), Mont d'Or / Vacherin du Haut-Doubs Cheese (Raw)
- Texture: Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged), Mont d'Or / Vacherin du Haut-Doubs Cheese (Soft, slightly pressed paste)
- Rind: Gouda Cheese (Durable), Mont d'Or / Vacherin du Haut-Doubs Cheese (Washed and given a downy coating)
- Aging: Gouda Cheese (4 weeks to 21 months), Mont d'Or / Vacherin du Haut-Doubs Cheese (At least three months)
Side-by-Side Comparison
| Gouda Cheese | Mont d'Or / Vacherin du Haut-Doubs Cheese | |
|---|---|---|
| Country of Origin | Netherlands | — |
| Specific Origin | Southern Holland | Haut Doubs, Alongside The Swiss Border, Mont D'Or Massif, Source Of The River Doubs |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Solid and springy; smooth when young, firm and crumbly when aged | Soft, slightly pressed paste |
| Rind | Durable | Washed and given a downy coating |
| Aging | 4 weeks to 21 months | At least three months |
| Taste | Sweet to nutty | — |
Taste Comparison: Does Gouda Cheese Taste Like Mont d'Or / Vacherin du Haut-Doubs Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Gouda Cheese at 4 weeks to 21 months develops a different profile than Mont d'Or / Vacherin du Haut-Doubs Cheese at at least three months.
Can You Substitute Gouda Cheese for Mont d'Or / Vacherin du Haut-Doubs Cheese?
In most recipes, Gouda Cheese and Mont d'Or / Vacherin du Haut-Doubs Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect solid and springy; smooth when young, firm and crumbly when aged bite and body where the recipe calls for soft, slightly pressed paste.
Which Is Better, Gouda Cheese or Mont d'Or / Vacherin du Haut-Doubs Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a solid and springy; smooth when young, firm and crumbly when aged cheese, go with Gouda Cheese. For a soft, slightly pressed paste profile, Mont d'Or / Vacherin du Haut-Doubs Cheese is the better fit.
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Frequently Asked Questions
Is Gouda Cheese the same as Mont d'Or / Vacherin du Haut-Doubs Cheese?
No, they're distinct cheeses. Aging also differs: Gouda Cheese is typically aged 4 weeks to 21 months, Mont d'Or / Vacherin du Haut-Doubs Cheese at least three months.
Is Gouda Cheese similar to Mont d'Or / Vacherin du Haut-Doubs Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Gouda Cheese for Mont d'Or / Vacherin du Haut-Doubs Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Gouda Cheese taste like Mont d'Or / Vacherin du Haut-Doubs Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Gouda Cheese made of?
Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.
What is Mont d'Or / Vacherin du Haut-Doubs Cheese made of?
Mont d'Or / Vacherin du Haut-Doubs Cheese is made from cow milk (raw), using yes rennet. It's typically aged at least three months.
Which should I choose, Gouda Cheese or Mont d'Or / Vacherin du Haut-Doubs Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged, while Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste.