Manur Cheese vs Mont d'Or Cheese
Manur Cheese is a hard, artisan cow or sheep-milk cheese from Serbia, while Mont d'Or Cheese is soft and made from cow milk, originating in France.
What Is Manur Cheese?
Manur is a hard, artisan cheese from Serbia, made from either cow's or sheep's milk. It has a fat content of 40%, contributing to its rich and creamy texture. The flavor profile is primarily salty, making it a savory addition to any cheese board. Its natural rind adds an earthy touch, offering a rustic appeal. Manur is well-suited for grating over dishes or enjoying on its own with a slice of crusty bread. This cheese is a traditional Serbian specialty, showcasing the region's cheese-making craftsmanship.
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 Manur Cheese and Mont d'Or Cheese?
- Origin: Manur Cheese (Serbia), Mont d'Or Cheese (France)
- Milk type: Manur Cheese (cow's or sheep's milk), Mont d'Or Cheese (Cow's milk)
- Texture: Manur Cheese (hard, artisan), Mont d'Or Cheese (Soft)
- Rind: Manur Cheese (natural), Mont d'Or Cheese (Washed rind)
- Taste: Manur Cheese (salty), Mont d'Or Cheese (Resinous, mild to pungent)
Side-by-Side Comparison
| Manur Cheese | Mont d'Or Cheese | |
|---|---|---|
| Country of Origin | Serbia | France |
| Specific Origin | — | Jura Mountains, Doubs |
| Milk Type | Cow's or sheep's milk | Cow's milk |
| Milk Treatment | — | Raw |
| Texture | Hard, artisan | Soft |
| Rind | Natural | Washed rind |
| Aging | — | 21 to 60 days |
| Taste | Salty | Resinous, mild to pungent |
Taste Comparison: Does Manur Cheese Taste Like Mont d'Or Cheese?
Manur Cheese reads as salty, while Mont d'Or Cheese brings resinous, mild to pungent character.
Can You Substitute Manur Cheese for Mont d'Or Cheese?
Manur 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, artisan bite and body where the recipe calls for soft. Flavor-wise, Manur Cheese reads as salty while Mont d'Or Cheese brings resinous, mild to pungent notes.
Which Is Better, Manur 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, artisan cheese, go with Manur Cheese. For a soft profile, Mont d'Or Cheese is the better fit. Flavor-wise, Manur Cheese suits recipes that want salty 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 Manur Cheese the same as Mont d'Or Cheese?
No, they're distinct cheeses. Manur Cheese originates in Serbia, while Mont d'Or Cheese comes from France. Manur Cheese is made from cow or sheep milk; Mont d'Or Cheese uses cow.
Is Manur Cheese similar to Mont d'Or Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Manur Cheese for Mont d'Or Cheese?
You can, but expect a shift in richness and milk character.
Does Manur Cheese taste like Mont d'Or Cheese?
Manur Cheese reads as salty, while Mont d'Or Cheese is resinous, mild to pungent.
What is Manur Cheese made of?
Manur Cheese is made from cow or sheep milk. It originates in Serbia.
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, Manur Cheese or Mont d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Manur Cheese is hard, artisan, while Mont d'Or Cheese is soft.