Hollandse geitenkaas Cheese vs Mont d'Or Cheese
Hollandse geitenkaas Cheese is a slightly soft to pliable at four weeks, becomes firmer as moisture content decreases goat-milk cheese, while Mont d'Or Cheese is soft and made from cow milk, originating in France.
What Is Hollandse geitenkaas Cheese?
Hollandse Geitenkaas is a semi-hard cheese from the Netherlands, made from goat's milk. It is produced in a manner similar to Gouda cheese and can be naturally ripened with a rind or foil-ripened without a rind. The cheese is known for its soft, mild, and clean taste, which becomes more intense as it ages. The ripening process takes at least 25 days, and the cheese can be aged for more than a year. It is made using pasteurized goat's milk from Dutch dairy goat holdings. The cheese can include herbs, spices, and vegetables for added flavor. Hollandse Geitenkaas is recognized for its high quality and has a strong national and international reputation.
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 Hollandse geitenkaas Cheese and Mont d'Or Cheese?
- Milk type: Hollandse geitenkaas Cheese (Goat's milk), Mont d'Or Cheese (Cow's milk)
- Milk treatment: Hollandse geitenkaas Cheese (Pasteurized), Mont d'Or Cheese (Raw)
- Texture: Hollandse geitenkaas Cheese (Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases), Mont d'Or Cheese (Soft)
- Rind: Hollandse geitenkaas Cheese (Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened), Mont d'Or Cheese (Washed rind)
- Aging: Hollandse geitenkaas Cheese (Minimum of 25 days, can be aged for more than one year), Mont d'Or Cheese (21 to 60 days)
- Taste: Hollandse geitenkaas Cheese (Soft, mild, and clean), Mont d'Or Cheese (Resinous, mild to pungent)
Side-by-Side Comparison
| Hollandse geitenkaas Cheese | Mont d'Or Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Jura Mountains, Doubs |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases | Soft |
| Rind | Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened | Washed rind |
| Aging | Minimum of 25 days, can be aged for more than one year | 21 to 60 days |
| Taste | Soft, mild, and clean | Resinous, mild to pungent |
Taste Comparison: Does Hollandse geitenkaas Cheese Taste Like Mont d'Or Cheese?
Hollandse geitenkaas Cheese reads as soft, mild, and clean, while Mont d'Or Cheese brings resinous, mild to pungent character. More specifically, Hollandse geitenkaas Cheese shows becomes stronger/more intense as the cheese ripens, 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. Hollandse geitenkaas Cheese at minimum of 25 days, can be aged for more than one year develops a different profile than Mont d'Or Cheese at 21 to 60 days.
Can You Substitute Hollandse geitenkaas Cheese for Mont d'Or Cheese?
Hollandse geitenkaas Cheese can stand in for Mont d'Or Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect slightly soft to pliable at four weeks, becomes firmer as moisture content decreases bite and body where the recipe calls for soft. Flavor-wise, Hollandse geitenkaas Cheese reads as soft, mild, and clean while Mont d'Or Cheese brings resinous, mild to pungent notes.
Which Is Better, Hollandse geitenkaas Cheese or Mont d'Or Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a slightly soft to pliable at four weeks, becomes firmer as moisture content decreases cheese, go with Hollandse geitenkaas Cheese. For a soft profile, Mont d'Or Cheese is the better fit. Flavor-wise, Hollandse geitenkaas Cheese suits recipes that want soft, mild, and clean 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 Hollandse geitenkaas Cheese the same as Mont d'Or Cheese?
No, they're distinct cheeses. Hollandse geitenkaas Cheese is made from goat milk; Mont d'Or Cheese uses cow. Aging also differs: Hollandse geitenkaas Cheese is typically aged minimum of 25 days, can be aged for more than one year, Mont d'Or Cheese 21 to 60 days.
Is Hollandse geitenkaas Cheese similar to Mont d'Or Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Hollandse geitenkaas Cheese for Mont d'Or Cheese?
You can, but expect a shift in richness and milk character.
Does Hollandse geitenkaas Cheese taste like Mont d'Or Cheese?
Hollandse geitenkaas Cheese reads as soft, mild, and clean, while Mont d'Or Cheese is resinous, mild to pungent.
What is Hollandse geitenkaas Cheese made of?
Hollandse geitenkaas Cheese is made from goat milk (pasteurized), using animal or microbial rennet. It's typically aged minimum of 25 days, can be aged for more than one year.
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, Hollandse geitenkaas Cheese or Mont d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases, while Mont d'Or Cheese is soft.