Blue Cheese vs Morbier Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Morbier Cheese is smooth and tender and made from cow milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Morbier Cheese?

Morbier is a semi-soft cows' milk cheese from Franche-Comté in eastern France, named after the village of Morbier. A thin black layer of ash runs horizontally through its ivory paste, left over from the days when evening and morning curds were pressed into the same mold.

What's the Difference Between Blue Cheese and Morbier Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Morbier Cheese (cow's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Morbier Cheese (unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Morbier Cheese (Smooth and tender)
• Rind: Blue Cheese (Natural), Morbier Cheese (Thin beige to orangey-pink)
• Aging: Blue Cheese (Typically aged 2-6 months), Morbier Cheese (Minimum period of forty-five days)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Morbier Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Morbier Cheese brings fruity, yogurt, vanilla, milky, fudge character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Morbier Cheese's fruity, grassy. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Morbier Cheese leans toward easy to recognize with its horizontal black ash line down the middle of the paste.. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Morbier Cheese at minimum period of forty-five days.

Can You Substitute Blue Cheese for Morbier Cheese?

Blue Cheese can stand in for Morbier Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for smooth and tender. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Morbier Cheese brings fruity, yogurt, vanilla, milky, fudge notes.

Which Is Better, Blue Cheese or Morbier Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a smooth and tender profile, Morbier Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Morbier Cheese fits dishes calling for fruity, yogurt, vanilla, milky, fudge.

Frequently Asked Questions

Is Blue Cheese the same as Morbier Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Morbier Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Morbier Cheese minimum period of forty-five days.

Is Blue Cheese similar to Morbier Cheese?

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

Can I substitute Blue Cheese for Morbier Cheese?

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

Does Blue Cheese taste like Morbier Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Morbier Cheese is fruity, yogurt, vanilla, milky, fudge. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Morbier Cheese is closer to fruity, grassy.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Morbier Cheese made of?

Morbier Cheese is made from cow milk (unpasteurized). It's typically aged minimum period of forty-five days. It originates in France.

Which should I choose, Blue Cheese or Morbier Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Morbier Cheese is smooth and tender.