Mont d'Or Cheese vs P'tit Basque Cheese

Mont d'Or Cheese is a soft cow-milk cheese from France, while P'tit Basque Cheese is semi-soft, artisan 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 P'tit Basque Cheese?

P'tit Basque is a French sheep's milk cheese that Lactalis introduced in 1997, sold in small wheels of about 1.25 lb (0.57 kg). It ages for 70 days, smells pungent, and tastes mild for a sheep's milk cheese.

What's the Difference Between Mont d'Or Cheese and P'tit Basque Cheese?

• Milk type: Mont d'Or Cheese (Cow's milk), P'tit Basque Cheese (sheep's milk)
• Milk treatment: Mont d'Or Cheese (Raw), P'tit Basque Cheese (pasteurized)
• Texture: Mont d'Or Cheese (Soft), P'tit Basque Cheese (semi-soft, artisan)
• Rind: Mont d'Or Cheese (Washed rind), P'tit Basque Cheese (natural)
• Aging: Mont d'Or Cheese (21 to 60 days), P'tit Basque Cheese (70 days)
• Taste: Mont d'Or Cheese (Resinous, mild to pungent), P'tit Basque Cheese (creamy, nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Mont d'Or Cheese Taste Like P'tit Basque Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while P'tit Basque Cheese brings creamy, nutty, sweet character. More specifically, Mont d'Or Cheese shows known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark, while P'tit Basque Cheese leans toward mild for a sheep's milk cheese. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than P'tit Basque Cheese at 70 days.

Can You Substitute Mont d'Or Cheese for P'tit Basque Cheese?

Mont d'Or Cheese can stand in for P'tit Basque 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-soft, artisan. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while P'tit Basque Cheese brings creamy, nutty, sweet notes.

Which Is Better, Mont d'Or Cheese or P'tit Basque 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-soft, artisan profile, P'tit Basque Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while P'tit Basque Cheese fits dishes calling for creamy, nutty, sweet.

Frequently Asked Questions

Is Mont d'Or Cheese the same as P'tit Basque Cheese?

No, they're distinct cheeses. Mont d'Or Cheese is made from cow milk; P'tit Basque Cheese uses sheep. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, P'tit Basque Cheese 70 days.

Is Mont d'Or Cheese similar to P'tit Basque Cheese?

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

Can I substitute Mont d'Or Cheese for P'tit Basque Cheese?

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

Does Mont d'Or Cheese taste like P'tit Basque Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while P'tit Basque Cheese is creamy, nutty, sweet.

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 P'tit Basque Cheese made of?

P'tit Basque Cheese is made from sheep milk (pasteurized). It's typically aged 70 days. It originates in France.

Which should I choose, Mont d'Or Cheese or P'tit Basque Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while P'tit Basque Cheese is semi-soft, artisan.