Kefalotyri Cheese vs Mont d'Or Cheese

Kefalotyri Cheese is a hard goat or sheep-milk cheese from Cyprus and Greece, while Mont d'Or Cheese is soft and made from cow milk, originating in France.

What Is Kefalotyri Cheese?

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

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 Kefalotyri Cheese and Mont d'Or Cheese?

• Origin: Kefalotyri Cheese (Cyprus and Greece), Mont d'Or Cheese (France)
• Milk type: Kefalotyri Cheese (goat's or sheep's milk), Mont d'Or Cheese (Cow's milk)
• Milk treatment: Kefalotyri Cheese (pasteurized), Mont d'Or Cheese (Raw)
• Texture: Kefalotyri Cheese (hard), Mont d'Or Cheese (Soft)
• Rind: Kefalotyri Cheese (natural), Mont d'Or Cheese (Washed rind)
• Aging: Kefalotyri Cheese (2 to 3 months), Mont d'Or Cheese (21 to 60 days)
• Taste: Kefalotyri Cheese (salty, sharp, spicy, strong, tangy), Mont d'Or Cheese (Resinous, mild to pungent)

Side-by-Side Comparison

Taste Comparison: Does Kefalotyri Cheese Taste Like Mont d'Or Cheese?

Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Mont d'Or Cheese brings resinous, mild to pungent character. More specifically, Kefalotyri Cheese shows drier and stronger when aged a year or more, 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. Kefalotyri Cheese at 2 to 3 months develops a different profile than Mont d'Or Cheese at 21 to 60 days.

Can You Substitute Kefalotyri Cheese for Mont d'Or Cheese?

Kefalotyri Cheese can stand in for Mont d'Or Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for soft. Flavor-wise, Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy while Mont d'Or Cheese brings resinous, mild to pungent notes.

Which Is Better, Kefalotyri 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 hard cheese, go with Kefalotyri Cheese. For a soft profile, Mont d'Or Cheese is the better fit. Flavor-wise, Kefalotyri Cheese suits recipes that want salty, sharp, spicy, strong, tangy notes, while Mont d'Or Cheese fits dishes calling for resinous, mild to pungent.

Frequently Asked Questions

Is Kefalotyri Cheese the same as Mont d'Or Cheese?

No, they're distinct cheeses. Kefalotyri Cheese originates in Cyprus and Greece, while Mont d'Or Cheese comes from France. Kefalotyri Cheese is made from goat or sheep milk; Mont d'Or Cheese uses cow. Aging also differs: Kefalotyri Cheese is typically aged 2 to 3 months, Mont d'Or Cheese 21 to 60 days.

Is Kefalotyri Cheese similar to Mont d'Or Cheese?

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

Can I substitute Kefalotyri Cheese for Mont d'Or Cheese?

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

Does Kefalotyri Cheese taste like Mont d'Or Cheese?

Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Mont d'Or Cheese is resinous, mild to pungent.

What is Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

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, Kefalotyri Cheese or Mont d'Or Cheese?

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