Mont d'Or Cheese vs Queijo de Cabra Transmontano

Q: Is Mont d'Or Cheese the same as Queijo de Cabra Transmontano?

No. Mont d'Or Cheese and Queijo de Cabra Transmontano are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Mont d'Or Cheese for Queijo de Cabra Transmontano?

In most recipes you can swap Mont d'Or Cheese for Queijo de Cabra Transmontano, though the result will shift in richness and milk character.

Q: Which should I choose, Mont d'Or Cheese or Queijo de Cabra Transmontano?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Mont d'Or Cheese

Queijo de Cabra Transmontano

Mont d'Or Cheese is a soft cow-milk cheese from France, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery and made from goat milk.

What Is Mont d'Or Cheese?

Mont d'Or, or Vacherin Mont d'Or, is a seasonal, soft cheese made from cow's milk in the Jura region of France. Available from September to May, it has a delicate, creamy texture and a rich, earthy flavor. Mont d'Or is traditionally eaten warmed in the box it comes in, making the interior deliciously runny.

What Is Queijo de Cabra Transmontano?

Queijo de Cabra Transmontano is a traditional Portuguese cheese made from raw goat's milk. It is produced in the Trás-os-Montes region, specifically in parts of the Bragança and Vila Real districts. The cheese is known for its semi-hard to extra-hard texture and is available in two varieties: Queijo de Cabra Transmontano and Queijo de Cabra Transmontano Velho. The cheese has a closed texture with little creaminess and a few holes, and it is white in color. It has an intense, pleasant aroma and a clean taste with a slight tang. The cheese is ripened for a minimum of 60 to 90 days, depending on the variety. It is protected under the European Union's Protected Designation of Origin (PDO) status.

What's the Difference Between Mont d'Or Cheese and Queijo de Cabra Transmontano?

Milk type: Mont d'Or Cheese (Cow's milk), Queijo de Cabra Transmontano (Goat's milk)
Texture: Mont d'Or Cheese (Soft), Queijo de Cabra Transmontano (Closed, semi-hard to extra-hard, not buttery)
Rind: Mont d'Or Cheese (Washed rind), Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color)
Aging: Mont d'Or Cheese (21 to 60 days), Queijo de Cabra Transmontano (Minimum ripening time of 60 to 90 days)
Taste: Mont d'Or Cheese (Resinous, mild to pungent), Queijo de Cabra Transmontano (Clean taste, usually with a slight tang)

Side-by-Side Comparison

	Mont d'Or Cheese	Queijo de Cabra Transmontano
Country of Origin	France	—
Specific Origin	Jura Mountains, Doubs	Trás-Os-Montes Region, Including Municipalities In The Districts Of Bragança And Vila Real
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Raw	Raw
Texture	Soft	Closed, semi-hard to extra-hard, not buttery
Rind	Washed rind	Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color
Aging	21 to 60 days	Minimum ripening time of 60 to 90 days
Taste	Resinous, mild to pungent	Clean taste, usually with a slight tang

Taste Comparison: Does Mont d'Or Cheese Taste Like Queijo de Cabra Transmontano?

Mont d'Or Cheese reads as resinous, mild to pungent, while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang character. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Queijo de Cabra Transmontano at minimum ripening time of 60 to 90 days.

Can You Substitute Mont d'Or Cheese for Queijo de Cabra Transmontano?

Mont d'Or Cheese can stand in for Queijo de Cabra Transmontano in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for closed, semi-hard to extra-hard, not buttery. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang notes.

Which Is Better, Mont d'Or Cheese or Queijo de Cabra Transmontano?

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 closed, semi-hard to extra-hard, not buttery profile, Queijo de Cabra Transmontano is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Queijo de Cabra Transmontano fits dishes calling for clean taste, usually with a slight tang.

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Frequently Asked Questions

Is Mont d'Or Cheese the same as Queijo de Cabra Transmontano?

No, they're distinct cheeses. Mont d'Or Cheese is made from cow milk; Queijo de Cabra Transmontano uses goat. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Queijo de Cabra Transmontano minimum ripening time of 60 to 90 days.

Is Mont d'Or Cheese similar to Queijo de Cabra Transmontano?

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

Can I substitute Mont d'Or Cheese for Queijo de Cabra Transmontano?

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

Does Mont d'Or Cheese taste like Queijo de Cabra Transmontano?

Mont d'Or Cheese reads as resinous, mild to pungent, while Queijo de Cabra Transmontano is clean taste, usually with a slight tang.

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 Queijo de Cabra Transmontano made of?

Queijo de Cabra Transmontano is made from goat milk (raw), using animal rennet. It's typically aged minimum ripening time of 60 to 90 days.

Which should I choose, Mont d'Or Cheese or Queijo de Cabra Transmontano?

It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery.