Lou Pevre Cheese vs Mont d'Or Cheese
Lou Pevre Cheese is a soft, processed goat-milk cheese from France, while Mont d'Or Cheese is soft and made from cow milk, originating in France.
What Is Lou Pevre Cheese?
Lou Pevre is a soft cheese made from unpasteurized goat's milk in the Provence region of France. It has a natural rind and a bright white color. The cheese is known for its acidic flavor, which is typical of goat's milk cheeses. Its aroma is distinctly goaty, adding to its characteristic profile. Lou Pevre's soft, processed texture makes it easily spreadable, ideal for pairing with bread or crackers. Enjoy it as part of a cheese board or in simple dishes that highlight its tangy taste.
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 Lou Pevre Cheese and Mont d'Or Cheese?
- Milk type: Lou Pevre Cheese (goat's milk), Mont d'Or Cheese (Cow's milk)
- Milk treatment: Lou Pevre Cheese (unpasteurized), Mont d'Or Cheese (Raw)
- Texture: Lou Pevre Cheese (soft, processed), Mont d'Or Cheese (Soft)
- Rind: Lou Pevre Cheese (natural), Mont d'Or Cheese (Washed rind)
- Taste: Lou Pevre Cheese (acidic), Mont d'Or Cheese (Resinous, mild to pungent)
Side-by-Side Comparison
| Lou Pevre Cheese | Mont d'Or Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Provence | Jura Mountains, Doubs |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, processed | Soft |
| Rind | Natural | Washed rind |
| Aging | — | 21 to 60 days |
| Taste | Acidic | Resinous, mild to pungent |
Taste Comparison: Does Lou Pevre Cheese Taste Like Mont d'Or Cheese?
Lou Pevre Cheese reads as acidic, while Mont d'Or Cheese brings resinous, mild to pungent character.
Can You Substitute Lou Pevre Cheese for Mont d'Or Cheese?
Lou Pevre Cheese can stand in for Mont d'Or Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, processed bite and body where the recipe calls for soft. Flavor-wise, Lou Pevre Cheese reads as acidic while Mont d'Or Cheese brings resinous, mild to pungent notes.
Which Is Better, Lou Pevre 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 soft, processed cheese, go with Lou Pevre Cheese. For a soft profile, Mont d'Or Cheese is the better fit. Flavor-wise, Lou Pevre Cheese suits recipes that want acidic notes, while Mont d'Or Cheese fits dishes calling for resinous, mild to pungent.
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Frequently Asked Questions
Is Lou Pevre Cheese the same as Mont d'Or Cheese?
No, they're distinct cheeses. Lou Pevre Cheese is made from goat milk; Mont d'Or Cheese uses cow.
Is Lou Pevre Cheese similar to Mont d'Or Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lou Pevre Cheese for Mont d'Or Cheese?
You can, but expect a shift in richness and milk character.
Does Lou Pevre Cheese taste like Mont d'Or Cheese?
Lou Pevre Cheese reads as acidic, while Mont d'Or Cheese is resinous, mild to pungent.
What is Lou Pevre Cheese made of?
Lou Pevre Cheese is made from goat milk (unpasteurized). It originates in France.
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, Lou Pevre Cheese or Mont d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lou Pevre Cheese is soft, processed, while Mont d'Or Cheese is soft.