Mont d'Or / Vacherin du Haut-Doubs Cheese vs Parmigiano Reggiano Cheese

Q: Is Mont d'Or / Vacherin du Haut-Doubs Cheese the same as Parmigiano Reggiano Cheese?

No. Mont d'Or / Vacherin du Haut-Doubs Cheese and Parmigiano Reggiano Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Mont d'Or / Vacherin du Haut-Doubs Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Mont d'Or / Vacherin du Haut-Doubs Cheese for Parmigiano Reggiano Cheese, though the result will shift in bite and mouthfeel.

Q: Does Mont d'Or / Vacherin du Haut-Doubs Cheese taste like Parmigiano Reggiano Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Mont d'Or / Vacherin du Haut-Doubs Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Mont d'Or / Vacherin du Haut-Doubs Cheese is a soft, slightly pressed paste cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Mont d'Or / Vacherin du Haut-Doubs Cheese?

Mont d'Or, also known as Vacherin du Haut-Doubs, is a soft cheese made from raw cow's milk. It originates from the Haut Doubs region in France, near the Swiss border. The cheese has a slightly pressed paste and a washed rind with a downy coating. It is traditionally encircled by a strip of spruce bark and packaged in a spruce wood box. Mont d'Or has a fat content of 45% and is produced seasonally from August 15 to March

What Is Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Mont d'Or / Vacherin du Haut-Doubs Cheese and Parmigiano Reggiano Cheese?

Texture: Mont d'Or / Vacherin du Haut-Doubs Cheese (Soft, slightly pressed paste), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Mont d'Or / Vacherin du Haut-Doubs Cheese (Washed and given a downy coating), Parmigiano Reggiano Cheese (Hard)
Aging: Mont d'Or / Vacherin du Haut-Doubs Cheese (At least three months), Parmigiano Reggiano Cheese (12 to 36 months)

Side-by-Side Comparison

	Mont d'Or / Vacherin du Haut-Doubs Cheese	Parmigiano Reggiano Cheese
Country of Origin	—	Italy
Specific Origin	Haut Doubs, Alongside The Swiss Border, Mont D'Or Massif, Source Of The River Doubs	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Raw	Raw
Texture	Soft, slightly pressed paste	Grainy, flaky
Rind	Washed and given a downy coating	Hard
Aging	At least three months	12 to 36 months
Taste	—	Umami

Taste Comparison: Does Mont d'Or / Vacherin du Haut-Doubs Cheese Taste Like Parmigiano Reggiano Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Mont d'Or / Vacherin du Haut-Doubs Cheese at at least three months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Mont d'Or / Vacherin du Haut-Doubs Cheese for Parmigiano Reggiano Cheese?

In most recipes, Mont d'Or / Vacherin du Haut-Doubs Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, slightly pressed paste bite and body where the recipe calls for grainy, flaky.

Which Is Better, Mont d'Or / Vacherin du Haut-Doubs Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, slightly pressed paste cheese, go with Mont d'Or / Vacherin du Haut-Doubs Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit.

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Frequently Asked Questions

Is Mont d'Or / Vacherin du Haut-Doubs Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Aging also differs: Mont d'Or / Vacherin du Haut-Doubs Cheese is typically aged at least three months, Parmigiano Reggiano Cheese 12 to 36 months.

Is Mont d'Or / Vacherin du Haut-Doubs Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Mont d'Or / Vacherin du Haut-Doubs Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Mont d'Or / Vacherin du Haut-Doubs Cheese taste like Parmigiano Reggiano Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Mont d'Or / Vacherin du Haut-Doubs Cheese made of?

Mont d'Or / Vacherin du Haut-Doubs Cheese is made from cow milk (raw), using yes rennet. It's typically aged at least three months.

What is Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Mont d'Or / Vacherin du Haut-Doubs Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste, while Parmigiano Reggiano Cheese is grainy, flaky.