Mont d'Or Cheese vs Ossau-Iraty Cheese

Mont d'Or Cheese is a soft cow-milk cheese from France, while Ossau-Iraty Cheese is homogeneous, uncooked, pressed and made from 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 Ossau-Iraty Cheese?

Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.

What's the Difference Between Mont d'Or Cheese and Ossau-Iraty Cheese?

• Milk type: Mont d'Or Cheese (Cow's milk), Ossau-Iraty Cheese (sheep's milk)
• Texture: Mont d'Or Cheese (Soft), Ossau-Iraty Cheese (Homogeneous, uncooked, pressed)
• Rind: Mont d'Or Cheese (Washed rind), Ossau-Iraty Cheese (Natural, smooth, orange to gray)
• Aging: Mont d'Or Cheese (21 to 60 days), Ossau-Iraty Cheese (Minimum 80-120 days)
• Taste: Mont d'Or Cheese (Resinous, mild to pungent), Ossau-Iraty Cheese (fruity, herbaceous, nutty)

Side-by-Side Comparison

Taste Comparison: Does Mont d'Or Cheese Taste Like Ossau-Iraty Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Ossau-Iraty Cheese brings fruity, herbaceous, nutty character. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Ossau-Iraty Cheese at minimum 80-120 days.

Can You Substitute Mont d'Or Cheese for Ossau-Iraty Cheese?

Mont d'Or Cheese can stand in for Ossau-Iraty 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 homogeneous, uncooked, pressed. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Ossau-Iraty Cheese brings fruity, herbaceous, nutty notes.

Which Is Better, Mont d'Or Cheese or Ossau-Iraty 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 homogeneous, uncooked, pressed profile, Ossau-Iraty Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Ossau-Iraty Cheese fits dishes calling for fruity, herbaceous, nutty.

Frequently Asked Questions

Is Mont d'Or Cheese the same as Ossau-Iraty Cheese?

No, they're distinct cheeses. Mont d'Or Cheese is made from cow milk; Ossau-Iraty Cheese uses sheep. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Ossau-Iraty Cheese minimum 80-120 days.

Is Mont d'Or Cheese similar to Ossau-Iraty Cheese?

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

Can I substitute Mont d'Or Cheese for Ossau-Iraty Cheese?

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

Does Mont d'Or Cheese taste like Ossau-Iraty Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Ossau-Iraty Cheese is fruity, herbaceous, nutty.

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 Ossau-Iraty Cheese made of?

Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. It originates in France.

Which should I choose, Mont d'Or Cheese or Ossau-Iraty Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Ossau-Iraty Cheese is homogeneous, uncooked, pressed.