Mont d'Or Cheese vs Staffordshire Cheese

Mont d'Or Cheese is a soft cow-milk cheese from France, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy and made from cow 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 Staffordshire Cheese?

Staffordshire Cheese is a raw cow's milk cheese from the county of Staffordshire, England, protected by a PDO. It is sold as cloth-wrapped cylinders of 8 to 10 kg and ranges from semi-hard to hard depending on how long it is matured.

What's the Difference Between Mont d'Or Cheese and Staffordshire Cheese?

• Texture: Mont d'Or Cheese (Soft), Staffordshire Cheese (hard or semi-hard depending on aging, uniform, slightly crumbly, creamy)
• Rind: Mont d'Or Cheese (Washed rind), Staffordshire Cheese (Cloth-bound)
• Aging: Mont d'Or Cheese (21 to 60 days), Staffordshire Cheese (2-4 weeks (mild), up to 12 months (mature))
• Taste: Mont d'Or Cheese (Resinous, mild to pungent), Staffordshire Cheese (Creamy, fresh, lactic)

Side-by-Side Comparison

Taste Comparison: Does Mont d'Or Cheese Taste Like Staffordshire Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Staffordshire Cheese brings creamy, fresh, lactic character. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Staffordshire Cheese at 2-4 weeks (mild), up to 12 months (mature).

Can You Substitute Mont d'Or Cheese for Staffordshire Cheese?

In most recipes, Mont d'Or Cheese and Staffordshire Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for hard or semi-hard depending on aging, uniform, slightly crumbly, creamy. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Staffordshire Cheese brings creamy, fresh, lactic notes.

Which Is Better, Mont d'Or Cheese or Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy profile, Staffordshire Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Staffordshire Cheese fits dishes calling for creamy, fresh, lactic.

Frequently Asked Questions

Is Mont d'Or Cheese the same as Staffordshire Cheese?

No, they're distinct cheeses. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Staffordshire Cheese 2-4 weeks (mild), up to 12 months (mature).

Is Mont d'Or Cheese similar to Staffordshire Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Mont d'Or Cheese for Staffordshire Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Mont d'Or Cheese taste like Staffordshire Cheese?

Mont d'Or Cheese reads as resinous, mild to pungent, while Staffordshire Cheese is creamy, fresh, lactic.

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 Staffordshire Cheese made of?

Staffordshire Cheese is made from cow milk (raw). It's typically aged 2-4 weeks (mild), up to 12 months (mature).

Which should I choose, Mont d'Or Cheese or Staffordshire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy.