Mont d'Or Cheese vs Naboulsi Cheese

Mont d'Or Cheese is a soft cow-milk cheese from France, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

What Is Mont d'Or Cheese?

Mont d'Or, or Vacherin Mont d'Or, is a seasonal, soft cheese made from cow's milk in the Jura region of France. Available from September to May, it has a delicate, creamy texture and a rich, earthy flavor. Mont d'Or is traditionally eaten warmed in the box it comes in, making the interior deliciously runny.

What Is Naboulsi Cheese?

Naboulsi is a semi-hard, brined cheese made from pasteurized goat's or sheep's milk, commonly found in the Middle East and Palestine. It has a fresh aroma and a salty flavor, making it a popular choice in various dishes. The cheese is white in color and has a natural rind. Known also as Naboulsieh or Nabulsi, it is often used in both savory and sweet recipes, such as filling for pastries or grilled as a snack. Its firm texture allows it to hold up well when cooked, making it a versatile ingredient in Middle Eastern cuisine.

What's the Difference Between Mont d'Or Cheese and Naboulsi Cheese?

• Origin: Mont d'Or Cheese (France), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Mont d'Or Cheese (Cow's milk), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Mont d'Or Cheese (Raw), Naboulsi Cheese (pasteurized)
• Texture: Mont d'Or Cheese (Soft), Naboulsi Cheese (semi-hard, brined)
• Rind: Mont d'Or Cheese (Washed rind), Naboulsi Cheese (natural)
• Taste: Mont d'Or Cheese (Resinous, mild to pungent), Naboulsi Cheese (salty)

Side-by-Side Comparison

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

Mont d'Or Cheese reads as resinous, mild to pungent, while Naboulsi Cheese brings salty character.

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

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

Which Is Better, Mont d'Or Cheese or Naboulsi Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Mont d'Or Cheese. For a semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Naboulsi Cheese fits dishes calling for salty.

Frequently Asked Questions

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

No, they're distinct cheeses. Mont d'Or Cheese originates in France, while Naboulsi Cheese comes from Middle East and Palestine. Mont d'Or Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.

Is Mont d'Or Cheese similar to Naboulsi Cheese?

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

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

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

Does Mont d'Or Cheese taste like Naboulsi Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Naboulsi Cheese is salty.

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.

What is Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

Which should I choose, Mont d'Or Cheese or Naboulsi Cheese?

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