Cheddar Cheese vs Vacherin Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and Switzerland.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What Is Vacherin Cheese?
Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.
What's the Difference Between Cheddar Cheese and Vacherin Cheese?
- Origin: Cheddar Cheese (England), Vacherin Cheese (France and Switzerland)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Vacherin Cheese (soft, artisan)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Vacherin Cheese (washed)
- Aging: Cheddar Cheese (A few months to several years), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Vacherin Cheese (smooth)
Side-by-Side Comparison
| Cheddar Cheese | Vacherin Cheese | |
|---|---|---|
| Country of Origin | England | France And Switzerland |
| Specific Origin | Southwest (Somerset, Gloucester) | Jura |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs) |
| Texture | Varies (rubbery to friable and crystalline) | Soft, artisan |
| Rind | Varies (natural, cloth, wax, plastic) | Washed |
| Aging | A few months to several years | Vacherin Fribourgeois: 6 to 25 weeks depending on variety |
| Taste | Mild to sharp, buttery to brothy and savory | Smooth |
Taste Comparison: Does Cheddar Cheese Taste Like Vacherin Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Vacherin Cheese brings smooth character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.
Can You Substitute Cheddar Cheese for Vacherin Cheese?
In most recipes, Cheddar Cheese and Vacherin Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for soft, artisan. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Vacherin Cheese brings smooth notes.
Which Is Better, Cheddar Cheese or Vacherin Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a soft, artisan profile, Vacherin Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Vacherin Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Cheddar Cheese the same as Vacherin Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Vacherin Cheese comes from France and Switzerland. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.
Is Cheddar Cheese similar to Vacherin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Vacherin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Vacherin Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Vacherin Cheese is smooth.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
What is Vacherin Cheese made of?
Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.
Which should I choose, Cheddar Cheese or Vacherin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Vacherin Cheese is soft, artisan.