Halloumi Cheese vs Vacherin Mont-d'Or Cheese

Halloumi Cheese is a semi-hard cow, goat, and sheep-milk cheese from Cyprus, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.

What Is Halloumi Cheese?

Halloumi is a brined cheese from Cyprus, traditionally made from goat and sheep milk, though most modern halloumi also contains cow's milk. It has a high melting point, so it browns on the grill or in a pan without melting, and it squeaks when you chew it.

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 Halloumi Cheese and Vacherin Mont-d'Or Cheese?

• Origin: Halloumi Cheese (Cyprus), Vacherin Mont-d'Or Cheese (Switzerland)
• Milk type: Halloumi Cheese (Cow's, goat's and sheep's milk), Vacherin Mont-d'Or Cheese (Cow's milk)
• Milk treatment: Halloumi Cheese (traditionally raw, pasteurized commercially), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
• Texture: Halloumi Cheese (Semi-hard), Vacherin Mont-d'Or Cheese (Soft)
• Rind: Halloumi Cheese (No rind), Vacherin Mont-d'Or Cheese (washed rind)
• Aging: Halloumi Cheese (40 days), Vacherin Mont-d'Or Cheese (at least 2 weeks)

Side-by-Side Comparison

Taste Comparison: Does Halloumi Cheese Taste Like Vacherin Mont-d'Or Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Halloumi Cheese at 40 days develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.

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

Halloumi Cheese can stand in for Vacherin Mont-d'Or Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for soft.

Which Is Better, Halloumi 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 semi-hard cheese, go with Halloumi Cheese. For a soft profile, Vacherin Mont-d'Or Cheese is the better fit.

Frequently Asked Questions

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

No, they're distinct cheeses. Halloumi Cheese originates in Cyprus, while Vacherin Mont-d'Or Cheese comes from Switzerland. Halloumi Cheese is made from cow, goat, and sheep milk; Vacherin Mont-d'Or Cheese uses cow. Aging also differs: Halloumi Cheese is typically aged 40 days, Vacherin Mont-d'Or Cheese at least 2 weeks.

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

Not closely. They use different milk bases and have distinct profiles.

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

You can, but expect a shift in richness and milk character.

Does Halloumi 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 Halloumi Cheese made of?

Halloumi Cheese is made from cow, goat, and sheep milk (traditionally raw, pasteurized commercially), using mostly vegetable or microbial rennet. It's typically aged 40 days. It originates in Cyprus.

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, Halloumi Cheese or Vacherin Mont-d'Or Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Halloumi Cheese is semi-hard, while Vacherin Mont-d'Or Cheese is soft.