Gouda Cheese vs Vacherin Mont-d'Or Cheese

Gouda Cheese is a solid and springy; smooth when young, firm and crumbly when aged cow-milk cheese from Netherlands, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.

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 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 Gouda Cheese and Vacherin Mont-d'Or Cheese?

• Origin: Gouda Cheese (Netherlands), Vacherin Mont-d'Or Cheese (Switzerland)
• Milk treatment: Gouda Cheese (pasteurized or unpasteurized), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
• Texture: Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged), Vacherin Mont-d'Or Cheese (soft)
• Rind: Gouda Cheese (Durable), Vacherin Mont-d'Or Cheese (washed rind)
• Aging: Gouda Cheese (4 weeks to 21 months), Vacherin Mont-d'Or Cheese (at least 2 weeks)

Side-by-Side Comparison

Taste Comparison: Does Gouda Cheese Taste Like Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese at at least 2 weeks.

Can You Substitute Gouda Cheese for Vacherin Mont-d'Or Cheese?

In most recipes, Gouda 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 solid and springy; smooth when young, firm and crumbly when aged bite and body where the recipe calls for soft.

Which Is Better, Gouda 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 solid and springy; smooth when young, firm and crumbly when aged cheese, go with Gouda Cheese. For a soft profile, Vacherin Mont-d'Or Cheese is the better fit.

Frequently Asked Questions

Is Gouda Cheese the same as Vacherin Mont-d'Or Cheese?

No, they're distinct cheeses. Gouda Cheese originates in Netherlands, while Vacherin Mont-d'Or Cheese comes from Switzerland. Aging also differs: Gouda Cheese is typically aged 4 weeks to 21 months, Vacherin Mont-d'Or Cheese at least 2 weeks.

Is Gouda Cheese similar to Vacherin Mont-d'Or Cheese?

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

Can I substitute Gouda Cheese for Vacherin Mont-d'Or Cheese?

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

Does Gouda 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 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 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, Gouda Cheese or Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese is soft.