Mont d'Or Cheese vs Soft Cheese
Mont d'Or Cheese is a soft cow-milk cheese from France, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep milk.
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 Soft Cheese?
Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.
What's the Difference Between Mont d'Or Cheese and Soft Cheese?
- Milk type: Mont d'Or Cheese (Cow's milk), Soft Cheese (cow, goat, sheep)
- Texture: Mont d'Or Cheese (Soft), Soft Cheese (spreadable, smooth to runny)
- Rind: Mont d'Or Cheese (Washed rind), Soft Cheese (bloomy white mold rind, or washed)
- Aging: Mont d'Or Cheese (21 to 60 days), Soft Cheese (unmatured to about 1 month)
- Taste: Mont d'Or Cheese (Resinous, mild to pungent), Soft Cheese (mild)
Side-by-Side Comparison
| Mont d'Or Cheese | Soft Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Jura Mountains, Doubs | — |
| Milk Type | Cow's milk | Cow, goat, sheep |
| Milk Treatment | Raw | — |
| Texture | Soft | Spreadable, smooth to runny |
| Rind | Washed rind | Bloomy white mold rind, or washed |
| Aging | 21 to 60 days | Unmatured to about 1 month |
| Taste | Resinous, mild to pungent | Mild |
Taste Comparison: Does Mont d'Or Cheese Taste Like Soft Cheese?
Mont d'Or Cheese reads as resinous, mild to pungent, while Soft Cheese brings mild character. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Soft Cheese at unmatured to about 1 month.
Can You Substitute Mont d'Or Cheese for Soft Cheese?
Mont d'Or Cheese can stand in for Soft 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 spreadable, smooth to runny. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Soft Cheese brings mild notes.
Which Is Better, Mont d'Or Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Soft Cheese fits dishes calling for mild.
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Frequently Asked Questions
Is Mont d'Or Cheese the same as Soft Cheese?
No, they're distinct cheeses. Mont d'Or Cheese is made from cow milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Soft Cheese unmatured to about 1 month.
Is Mont d'Or Cheese similar to Soft Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mont d'Or Cheese for Soft Cheese?
You can, but expect a shift in richness and milk character.
Does Mont d'Or Cheese taste like Soft Cheese?
Mont d'Or Cheese reads as resinous, mild to pungent, while Soft Cheese is mild.
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 Soft Cheese made of?
Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.
Which should I choose, Mont d'Or Cheese or Soft Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Soft Cheese is spreadable, smooth to runny.