Sap Sago Cheese vs Vacherin Mont-d'Or Cheese
Sap Sago Cheese is a hard cow-milk cheese from Switzerland, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.
What Is Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
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 Sap Sago Cheese and Vacherin Mont-d'Or Cheese?
- Milk treatment: Sap Sago Cheese (skimmed), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: Sap Sago Cheese (hard), Vacherin Mont-d'Or Cheese (soft)
- Rind: Sap Sago Cheese (natural), Vacherin Mont-d'Or Cheese (washed rind)
- Aging: Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| Sap Sago Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Canton Of Glarus | Jura Region, Switzerland And France |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Skimmed | Thermized (Swiss), raw (French) |
| Texture | Hard | Soft |
| Rind | Natural | Washed rind |
| Aging | 4 to 12 weeks fermentation, then 3 to 8 months in silos | At least 2 weeks |
Taste Comparison: Does Sap Sago Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute Sap Sago Cheese for Vacherin Mont-d'Or Cheese?
In most recipes, Sap Sago 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 hard bite and body where the recipe calls for soft.
Which Is Better, Sap Sago 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 hard cheese, go with Sap Sago 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 Sap Sago Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Aging also differs: Sap Sago Cheese is typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is Sap Sago Cheese similar to Vacherin Mont-d'Or Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Sap Sago Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Sap Sago 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 Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
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, Sap Sago Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Sap Sago Cheese is hard, while Vacherin Mont-d'Or Cheese is soft.