Idiazabal Cheese vs Vacherin Mont-d'Or Cheese

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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 Idiazabal Cheese and Vacherin Mont-d'Or Cheese?

• Origin: Idiazabal Cheese (Spain), Vacherin Mont-d'Or Cheese (Switzerland)
• Milk type: Idiazabal Cheese (Sheep), Vacherin Mont-d'Or Cheese (cow)
• Milk treatment: Idiazabal Cheese (Raw), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
• Texture: Idiazabal Cheese (Firm, slightly elastic), Vacherin Mont-d'Or Cheese (soft)
• Rind: Idiazabal Cheese (Hard, smooth), Vacherin Mont-d'Or Cheese (washed rind)
• Aging: Idiazabal Cheese (60 days), Vacherin Mont-d'Or Cheese (at least 2 weeks)

Side-by-Side Comparison

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

Their flavor profiles are distinct. Aging plays into this as well. Idiazabal Cheese at 60 days develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.

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

Idiazabal 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 firm, slightly elastic bite and body where the recipe calls for soft.

Which Is Better, Idiazabal 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 firm, slightly elastic cheese, go with Idiazabal Cheese. For a soft profile, Vacherin Mont-d'Or Cheese is the better fit.

Frequently Asked Questions

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

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while Vacherin Mont-d'Or Cheese comes from Switzerland. Idiazabal Cheese is made from sheep milk; Vacherin Mont-d'Or Cheese uses cow. Aging also differs: Idiazabal Cheese is typically aged 60 days, Vacherin Mont-d'Or Cheese at least 2 weeks.

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

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

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

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

Does Idiazabal 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 Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Vacherin Mont-d'Or Cheese is soft.