Mont d'Or Cheese vs Niolo Cheese

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

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 Is Niolo Cheese?

Niolo is a Corsican sheep's or goat's milk cheese made only in the Niolo region, the high valley of the Golo. It is a flat square tomme with a washed ivory rind and a sticky paste that runs from mild to sharp or strong after 3 to 4 months in a damp cellar.

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

• Milk type: Mont d'Or Cheese (Cow's milk), Niolo Cheese (goat's or sheep's milk)
• Texture: Mont d'Or Cheese (Soft), Niolo Cheese (soft)
• Rind: Mont d'Or Cheese (Washed rind), Niolo Cheese (washed)
• Aging: Mont d'Or Cheese (21 to 60 days), Niolo Cheese (3 to 4 months)
• Taste: Mont d'Or Cheese (Resinous, mild to pungent), Niolo Cheese (mild, sharp or strong depending on aging)

Side-by-Side Comparison

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

Mont d'Or Cheese reads as resinous, mild to pungent, while Niolo Cheese brings mild, sharp or strong depending on aging character. More specifically, Mont d'Or Cheese shows known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark, while Niolo Cheese leans toward animal and spicy notes from damp cellar aging. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Niolo Cheese at 3 to 4 months.

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

Mont d'Or Cheese can stand in for Niolo 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 soft. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Niolo Cheese brings mild, sharp or strong depending on aging notes.

Which Is Better, Mont d'Or Cheese or Niolo 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 soft profile, Niolo Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Niolo Cheese fits dishes calling for mild, sharp or strong depending on aging.

Frequently Asked Questions

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

No, they're distinct cheeses. Mont d'Or Cheese is made from cow milk; Niolo Cheese uses goat or sheep. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Niolo Cheese 3 to 4 months.

Is Mont d'Or Cheese similar to Niolo Cheese?

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

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

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

Does Mont d'Or Cheese taste like Niolo Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Niolo Cheese is mild, sharp or strong depending on aging.

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 Niolo Cheese made of?

Niolo Cheese is made from goat or sheep milk. It's typically aged 3 to 4 months. It originates in France.

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

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