Gruyère Cheese vs Vacherin Mont-d'Or Cheese
Gruyère Cheese
Vacherin Mont-d'Or Cheese
Gruyère Cheese is a dense, moister cow-milk cheese from Switzerland, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in Switzerland.
What Is Gruyère Cheese?
Gruyère is a hard Swiss cheese from the cantons of Fribourg, Vaud, Neuchâtel, Jura and Bern. It is sweet with a salty edge, creamy and nutty when young, sharper and earthier with age, and it melts well enough to carry fondue and French onion soup.
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 Gruyère Cheese and Vacherin Mont-d'Or Cheese?
- Milk treatment: Gruyère Cheese (Raw), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
- Texture: Gruyère Cheese (Dense, moister), Vacherin Mont-d'Or Cheese (soft)
- Rind: Gruyère Cheese (Natural, orangy), Vacherin Mont-d'Or Cheese (washed rind)
- Aging: Gruyère Cheese (5 months to 24+), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| Gruyère Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | Switzerland | Switzerland |
| Specific Origin | Switzerland, Specifically The Gruyère Region. | Jura Region, Switzerland And France |
| Milk Type | Cow’s milk | Cow |
| Milk Treatment | Raw | Thermized (Swiss), raw (French) |
| Texture | Dense, moister | Soft |
| Rind | Natural, orangy | Washed rind |
| Aging | 5 months to 24+ | At least 2 weeks |
| Taste | Nutty, complex | — |
Taste Comparison: Does Gruyère Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Gruyère Cheese at 5 months to 24+ develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute Gruyère Cheese for Vacherin Mont-d'Or Cheese?
In most recipes, Gruyère 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 dense, moister bite and body where the recipe calls for soft.
Which Is Better, Gruyère 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 dense, moister cheese, go with Gruyère 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 Gruyère Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Aging also differs: Gruyère Cheese is typically aged 5 months to 24+, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is Gruyère Cheese similar to Vacherin Mont-d'Or Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Gruyère Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Gruyère 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 Gruyère Cheese made of?
Gruyère Cheese is made from cow milk (raw), using animal rennet. It's typically aged 5 months to 24+. 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, Gruyère Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Gruyère Cheese is dense, moister, while Vacherin Mont-d'Or Cheese is soft.