Mont d'Or Cheese vs Poivre d'Ane Cheese
Mont d'Or Cheese is a soft cow-milk cheese from France, while Poivre d'Ane Cheese is soft, artisan and made from cow and goat 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 Poivre d'Ane Cheese?
Poivre d'âne, also called pèbre d'aï, is a small soft cheese made around Mont Ventoux in Provence from goat's or cow's milk. It takes its name from the dried herbs it is wrapped in, among them winter savory.
What's the Difference Between Mont d'Or Cheese and Poivre d'Ane Cheese?
- Milk type: Mont d'Or Cheese (Cow's milk), Poivre d'Ane Cheese (cow's and goat's milk)
- Texture: Mont d'Or Cheese (Soft), Poivre d'Ane Cheese (soft, artisan)
- Rind: Mont d'Or Cheese (Washed rind), Poivre d'Ane Cheese (natural)
- Taste: Mont d'Or Cheese (Resinous, mild to pungent), Poivre d'Ane Cheese (herbaceous)
Side-by-Side Comparison
| Mont d'Or Cheese | Poivre d'Ane Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Jura Mountains, Doubs | Around Mont Ventoux, Provence, France |
| Milk Type | Cow's milk | Cow's and goat's milk |
| Milk Treatment | Raw | — |
| Texture | Soft | Soft, artisan |
| Rind | Washed rind | Natural |
| Aging | 21 to 60 days | — |
| Taste | Resinous, mild to pungent | Herbaceous |
Taste Comparison: Does Mont d'Or Cheese Taste Like Poivre d'Ane Cheese?
Mont d'Or Cheese reads as resinous, mild to pungent, while Poivre d'Ane Cheese brings herbaceous character. More specifically, Mont d'Or Cheese shows known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark, while Poivre d'Ane Cheese leans toward mild, fragrant.
Can You Substitute Mont d'Or Cheese for Poivre d'Ane Cheese?
Mont d'Or Cheese can stand in for Poivre d'Ane 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, artisan. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Poivre d'Ane Cheese brings herbaceous notes.
Which Is Better, Mont d'Or Cheese or Poivre d'Ane 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, artisan profile, Poivre d'Ane Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Poivre d'Ane Cheese fits dishes calling for herbaceous.
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Frequently Asked Questions
Is Mont d'Or Cheese the same as Poivre d'Ane Cheese?
No, they're distinct cheeses. Mont d'Or Cheese is made from cow milk; Poivre d'Ane Cheese uses cow and goat.
Is Mont d'Or Cheese similar to Poivre d'Ane Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mont d'Or Cheese for Poivre d'Ane Cheese?
You can, but expect a shift in richness and milk character.
Does Mont d'Or Cheese taste like Poivre d'Ane Cheese?
Mont d'Or Cheese reads as resinous, mild to pungent, while Poivre d'Ane Cheese is 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 Poivre d'Ane Cheese made of?
Poivre d'Ane Cheese is made from cow and goat milk. It originates in France.
Which should I choose, Mont d'Or Cheese or Poivre d'Ane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Poivre d'Ane Cheese is soft, artisan.