Monterey Jack Cheese vs Vacherin Mont-d'Or Cheese
Monterey Jack Cheese
Vacherin Mont-d'Or Cheese
Monterey Jack Cheese is a mild to firm cow-milk cheese from United States, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.
What Is Monterey Jack Cheese?
Monterey Jack is a white, semi-hard cow's milk cheese from Monterey, California, with a mild and slightly sweet flavor. It melts cleanly, which is why it shows up in quesadillas, burritos, grilled cheese, and cheeseburgers.
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 Monterey Jack Cheese and Vacherin Mont-d'Or Cheese?
- Origin: Monterey Jack Cheese (United States), Vacherin Mont-d'Or Cheese (Switzerland)
- Milk treatment: Monterey Jack Cheese (pasteurized), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: Monterey Jack Cheese (Mild to firm), Vacherin Mont-d'Or Cheese (soft)
- Aging: Monterey Jack Cheese (Six weeks to ten months), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| Monterey Jack Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | United States | Switzerland |
| Specific Origin | Monterey County, California | Jura Region, Switzerland And France |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Pasteurized | Thermized (Swiss), raw (French) |
| Texture | Mild to firm | Soft |
| Rind | — | Washed rind |
| Aging | Six weeks to ten months | At least 2 weeks |
| Taste | Mild to full-flavored | — |
Taste Comparison: Does Monterey Jack Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Monterey Jack Cheese at six weeks to ten months develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute Monterey Jack Cheese for Vacherin Mont-d'Or Cheese?
In most recipes, Monterey Jack 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 mild to firm bite and body where the recipe calls for soft.
Which Is Better, Monterey Jack 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 mild to firm cheese, go with Monterey Jack Cheese. For a soft profile, Vacherin Mont-d'Or Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Monterey Jack Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Monterey Jack Cheese originates in United States, while Vacherin Mont-d'Or Cheese comes from Switzerland. Aging also differs: Monterey Jack Cheese is typically aged six weeks to ten months, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is Monterey Jack Cheese similar to Vacherin Mont-d'Or Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Monterey Jack Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Monterey Jack 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 Monterey Jack Cheese made of?
Monterey Jack Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged six weeks to ten months. It originates in United States.
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, Monterey Jack Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Monterey Jack Cheese is mild to firm, while Vacherin Mont-d'Or Cheese is soft.