Mont d'Or Cheese vs Vacherin Mont-d'Or Cheese
Mont d'Or Cheese
Vacherin Mont-d'Or Cheese
Mont d'Or Cheese is a soft cow-milk cheese from France, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.
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 Vacherin Mont-d'Or Cheese?
Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.
What's the Difference Between Mont d'Or Cheese and Vacherin Mont-d'Or Cheese?
- Origin: Mont d'Or Cheese (France), Vacherin Mont-d'Or Cheese (Switzerland)
- Milk treatment: Mont d'Or Cheese (Raw), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: Mont d'Or Cheese (Soft), Vacherin Mont-d'Or Cheese (soft)
- Rind: Mont d'Or Cheese (Washed rind), Vacherin Mont-d'Or Cheese (washed rind)
- Aging: Mont d'Or Cheese (21 to 60 days), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| Mont d'Or Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | France | Switzerland |
| Specific Origin | Jura Mountains, Doubs | Jura Region, Switzerland And France |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Raw | Thermized (Swiss), raw (French) |
| Texture | Soft | Soft |
| Rind | Washed rind | Washed rind |
| Aging | 21 to 60 days | At least 2 weeks |
| Taste | Resinous, mild to pungent | — |
Taste Comparison: Does Mont d'Or Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Mont d'Or Cheese at 21 to 60 days develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute Mont d'Or Cheese for Vacherin Mont-d'Or Cheese?
In most recipes, Mont d'Or Cheese and Vacherin Mont-d'Or 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 soft.
Which Is Better, Mont d'Or Cheese or Vacherin Mont-d'Or 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 soft profile, Vacherin Mont-d'Or Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Mont d'Or Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Mont d'Or Cheese originates in France, while Vacherin Mont-d'Or Cheese comes from Switzerland. Aging also differs: Mont d'Or Cheese is typically aged 21 to 60 days, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is Mont d'Or Cheese similar to Vacherin Mont-d'Or Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Mont d'Or Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Mont d'Or Cheese taste like Vacherin Mont-d'Or Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Vacherin Mont-d'Or Cheese made of?
Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.
Which should I choose, Mont d'Or Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Vacherin Mont-d'Or Cheese is soft.