Montasio Cheese vs Rigotte de Condrieu Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Rigotte de Condrieu Cheese is firm and smooth and made from goat milk.
What Is Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
What Is Rigotte de Condrieu Cheese?
Rigotte de Condrieu is a small goat's milk cheese from the Lyonnaise region of France, named after the town of Condrieu. It has held French AOC status since 2008 and European PDO protection since November 2013.
What's the Difference Between Montasio Cheese and Rigotte de Condrieu Cheese?
- Milk type: Montasio Cheese (cow's milk), Rigotte de Condrieu Cheese (Goat's milk)
- Milk treatment: Montasio Cheese (unpasteurized), Rigotte de Condrieu Cheese (Raw, full-fat)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Rigotte de Condrieu Cheese (Firm and smooth)
- Rind: Montasio Cheese (natural), Rigotte de Condrieu Cheese (Delicate surface flora of ivory, white, and blue mold)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Rigotte de Condrieu Cheese (Minimum maturation period of 8 days)
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Rigotte de Condrieu Cheese (Mix of hazelnut, vegetation, and whey, moderately salty)
Side-by-Side Comparison
| Montasio Cheese | Rigotte de Condrieu Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Lyonnaise Region, France |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw, full-fat |
| Texture | Elastic to crumbly and hard | Firm and smooth |
| Rind | Natural | Delicate surface flora of ivory, white, and blue mold |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | Minimum maturation period of 8 days |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Mix of hazelnut, vegetation, and whey, moderately salty |
Taste Comparison: Does Montasio Cheese Taste Like Rigotte de Condrieu Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Rigotte de Condrieu Cheese brings mix of hazelnut, vegetation, and whey, moderately salty character. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Rigotte de Condrieu Cheese leans toward hazelnut, vegetation, whey. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Rigotte de Condrieu Cheese at minimum maturation period of 8 days.
Can You Substitute Montasio Cheese for Rigotte de Condrieu Cheese?
Montasio Cheese can stand in for Rigotte de Condrieu Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for firm and smooth. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Rigotte de Condrieu Cheese brings mix of hazelnut, vegetation, and whey, moderately salty notes.
Which Is Better, Montasio Cheese or Rigotte de Condrieu Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a firm and smooth profile, Rigotte de Condrieu Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Rigotte de Condrieu Cheese fits dishes calling for mix of hazelnut, vegetation, and whey, moderately salty.
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Frequently Asked Questions
Is Montasio Cheese the same as Rigotte de Condrieu Cheese?
No, they're distinct cheeses. Montasio Cheese is made from cow milk; Rigotte de Condrieu Cheese uses goat. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Rigotte de Condrieu Cheese minimum maturation period of 8 days.
Is Montasio Cheese similar to Rigotte de Condrieu Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Rigotte de Condrieu Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Cheese taste like Rigotte de Condrieu Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Rigotte de Condrieu Cheese is mix of hazelnut, vegetation, and whey, moderately salty.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
What is Rigotte de Condrieu Cheese made of?
Rigotte de Condrieu Cheese is made from goat milk (raw, full-fat). It's typically aged minimum maturation period of 8 days.
Which should I choose, Montasio Cheese or Rigotte de Condrieu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Rigotte de Condrieu Cheese is firm and smooth.