Mont d'Or Cheese vs Penamellera Cheese
Mont d'Or Cheese is a soft cow-milk cheese from France, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Mont d'Or Cheese and Penamellera Cheese?
- Origin: Mont d'Or Cheese (France), Penamellera Cheese (Spain)
- Milk type: Mont d'Or Cheese (Cow's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
- Milk treatment: Mont d'Or Cheese (Raw), Penamellera Cheese (pasteurized)
- Texture: Mont d'Or Cheese (Soft), Penamellera Cheese (semi-hard, artisan)
- Rind: Mont d'Or Cheese (Washed rind), Penamellera Cheese (natural)
- Aging: Mont d'Or Cheese (21 to 60 days), Penamellera Cheese (10 to 15 days)
- Taste: Mont d'Or Cheese (Resinous, mild to pungent), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Mont d'Or Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Jura Mountains, Doubs | Asturias, Spain |
| Milk Type | Cow's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Soft | Semi-hard, artisan |
| Rind | Washed rind | Natural |
| Aging | 21 to 60 days | 10 to 15 days |
| Taste | Resinous, mild to pungent | Acidic, bitter, herbaceous |
Taste Comparison: Does Mont d'Or Cheese Taste Like Penamellera Cheese?
Mont d'Or Cheese reads as resinous, mild to pungent, while Penamellera Cheese brings acidic, bitter, herbaceous character. More specifically, Mont d'Or Cheese shows known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Mont d'Or Cheese for Penamellera Cheese?
Mont d'Or Cheese can stand in for Penamellera 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, artisan. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Mont d'Or Cheese or Penamellera 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, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
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Frequently Asked Questions
Is Mont d'Or Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Mont d'Or Cheese originates in France, while Penamellera Cheese comes from Spain. Mont d'Or Cheese is made from cow milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Penamellera Cheese 10 to 15 days.
Is Mont d'Or Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mont d'Or Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Mont d'Or Cheese taste like Penamellera Cheese?
Mont d'Or Cheese reads as resinous, mild to pungent, while Penamellera Cheese is acidic, bitter, herbaceous.
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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Mont d'Or Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Penamellera Cheese is semi-hard, artisan.