Montasio Cheese vs Vulscombe Cheese

Q: Is Montasio Cheese the same as Vulscombe Cheese?

No. Montasio Cheese and Vulscombe Cheese are distinct cheeses from Italy and England and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Montasio Cheese for Vulscombe Cheese?

In most recipes you can swap Montasio Cheese for Vulscombe Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Montasio Cheese or Vulscombe Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Vulscombe Cheese is fresh soft, artisan and made from goat milk, originating in England and United Kingdom.

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 Vulscombe Cheese?

Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.

What's the Difference Between Montasio Cheese and Vulscombe Cheese?

Origin: Montasio Cheese (Italy), Vulscombe Cheese (England and United Kingdom)
Milk type: Montasio Cheese (cow's milk), Vulscombe Cheese (goat's milk)
Milk treatment: Montasio Cheese (unpasteurized), Vulscombe Cheese (pasteurized)
Texture: Montasio Cheese (Elastic to crumbly and hard), Vulscombe Cheese (fresh soft, artisan)
Rind: Montasio Cheese (natural), Vulscombe Cheese (rindless)
Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Vulscombe Cheese (herbaceous, mild, spicy)

Side-by-Side Comparison

	Montasio Cheese	Vulscombe Cheese
Country of Origin	Italy	England And United Kingdom
Specific Origin	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto	Tiverton, England
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Unpasteurized	Pasteurized
Texture	Elastic to crumbly and hard	Fresh soft, artisan
Rind	Natural	Rindless
Aging	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months	—
Taste	Mild, creamy, and fruity to savory, piquant, with hints of spice	Herbaceous, mild, spicy

Taste Comparison: Does Montasio Cheese Taste Like Vulscombe Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Vulscombe Cheese brings herbaceous, mild, spicy character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Vulscombe Cheese's goaty, herbal, rich.

Can You Substitute Montasio Cheese for Vulscombe Cheese?

Montasio Cheese can stand in for Vulscombe 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 fresh soft, artisan. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Vulscombe Cheese brings herbaceous, mild, spicy notes.

Which Is Better, Montasio Cheese or Vulscombe 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 fresh soft, artisan profile, Vulscombe 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 Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.

Which is your favorite?

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Frequently Asked Questions

Is Montasio Cheese the same as Vulscombe Cheese?

No, they're distinct cheeses. Montasio Cheese originates in Italy, while Vulscombe Cheese comes from England and United Kingdom. Montasio Cheese is made from cow milk; Vulscombe Cheese uses goat.

Is Montasio Cheese similar to Vulscombe Cheese?

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

Can I substitute Montasio Cheese for Vulscombe Cheese?

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

Does Montasio Cheese taste like Vulscombe Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Vulscombe Cheese is herbaceous, mild, spicy. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Vulscombe Cheese is closer to goaty, herbal, rich.

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 Vulscombe Cheese made of?

Vulscombe Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.

Which should I choose, Montasio Cheese or Vulscombe Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Vulscombe Cheese is fresh soft, artisan.