Mont d'Or Cheese vs Queso Los Beyos

Mont d'Or Cheese is a soft cow-milk cheese from France, while Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity and made from cow, goat, or sheep 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 Queso Los Beyos?

Queso Los Beyos is a traditional cheese from northern Spain, produced in the municipalities of Oseja de Sajambre (Castile-Leon) and Ponga and Amieva (Asturias). It is made from raw or pasteurized cow’s, sheep’s, or goat’s milk, but the milk types are never mixed. The cheese has a cylindrical shape with a height of 3–9 cm and a diameter of 7–11 cm, weighing between 250 and 500 grams. It has a thin, coarse rind that varies in color from creamy yellow to pale yellow or light brown, depending on the milk source. The paste is hard to semi-hard, closed, friable, and crumbly, with no fermentation holes. Its flavor is mild in cow’s milk cheese but more intense in sheep’s and goat’s milk versions, with a slightly salty and lightly acidic taste. Queso Los Beyos is matured for at least 15 days, or 60 days if made from raw milk, and is a well-known cheese in the region, historically linked to the Los Beyos gorge.

What's the Difference Between Mont d'Or Cheese and Queso Los Beyos?

• Milk type: Mont d'Or Cheese (Cow's milk), Queso Los Beyos (Cow’s, sheep’s, or goat’s milk (never mixed))
• Milk treatment: Mont d'Or Cheese (Raw), Queso Los Beyos (Raw or pasteurized)
• Texture: Mont d'Or Cheese (Soft), Queso Los Beyos (Hard to semi-hard, closed, friable, crumbly, minimal elasticity)
• Rind: Mont d'Or Cheese (Washed rind), Queso Los Beyos (Thin, coarse, creamy yellow to light brown)
• Aging: Mont d'Or Cheese (21 to 60 days), Queso Los Beyos (Minimum 15 days, or 60 days if made from raw milk)
• Taste: Mont d'Or Cheese (Resinous, mild to pungent), Queso Los Beyos (Mild (cow’s milk), more intense (sheep’s and goat’s milk))

Side-by-Side Comparison

Taste Comparison: Does Mont d'Or Cheese Taste Like Queso Los Beyos?

Mont d'Or Cheese reads as resinous, mild to pungent, while Queso Los Beyos brings mild (cow’s milk), more intense (sheep’s and goat’s milk) character. More specifically, Mont d'Or Cheese shows known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark, while Queso Los Beyos leans toward slightly salty, lightly acidic, fresh milky aftertaste (cow’s), stronger and longer-lasting in sheep’s and goat’s versions. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Queso Los Beyos at minimum 15 days, or 60 days if made from raw milk.

Can You Substitute Mont d'Or Cheese for Queso Los Beyos?

Mont d'Or Cheese can stand in for Queso Los Beyos in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard to semi-hard, closed, friable, crumbly, minimal elasticity. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Queso Los Beyos brings mild (cow’s milk), more intense (sheep’s and goat’s milk) notes.

Which Is Better, Mont d'Or Cheese or Queso Los Beyos?

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 hard to semi-hard, closed, friable, crumbly, minimal elasticity profile, Queso Los Beyos is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Queso Los Beyos fits dishes calling for mild (cow’s milk), more intense (sheep’s and goat’s milk).

Frequently Asked Questions

Is Mont d'Or Cheese the same as Queso Los Beyos?

No, they're distinct cheeses. Mont d'Or Cheese is made from cow milk; Queso Los Beyos uses cow, goat, or sheep. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Queso Los Beyos minimum 15 days, or 60 days if made from raw milk.

Is Mont d'Or Cheese similar to Queso Los Beyos?

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

Can I substitute Mont d'Or Cheese for Queso Los Beyos?

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

Does Mont d'Or Cheese taste like Queso Los Beyos?

Mont d'Or Cheese reads as resinous, mild to pungent, while Queso Los Beyos is mild (cow’s milk), more intense (sheep’s and goat’s milk).

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 Queso Los Beyos made of?

Queso Los Beyos is made from cow, goat, or sheep milk (raw or pasteurized), using animal rennet. It's typically aged minimum 15 days, or 60 days if made from raw milk.

Which should I choose, Mont d'Or Cheese or Queso Los Beyos?

It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity.