Metsovone Cheese vs Morbier Cheese

Metsovone Cheese is a semihard to hard cow, goat, or sheep-milk cheese from Greece, while Morbier Cheese is smooth and tender and made from cow milk, originating in France.

What Is Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

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 Metsovone Cheese and Morbier Cheese?

• Origin: Metsovone Cheese (Greece), Morbier Cheese (France)
• Milk type: Metsovone Cheese (Cow's milk, Ewe's or Goat's milk), Morbier Cheese (cow's milk)
• Milk treatment: Metsovone Cheese (Smoked), Morbier Cheese (unpasteurized)
• Texture: Metsovone Cheese (Semihard to hard), Morbier Cheese (Smooth and tender)
• Rind: Metsovone Cheese (Waxed), Morbier Cheese (Thin beige to orangey-pink)
• Aging: Metsovone Cheese (3 months), Morbier Cheese (Minimum period of forty-five days)
• Taste: Metsovone Cheese (Slightly salty and piquant), Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge)

Side-by-Side Comparison

Taste Comparison: Does Metsovone Cheese Taste Like Morbier Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Morbier Cheese brings fruity, yogurt, vanilla, milky, fudge character. On the nose, Metsovone Cheese offers natural smoke, contrasted with Morbier Cheese's fruity, grassy. More specifically, Metsovone Cheese shows smoked cheese resembling italian provolone with a special smoked perfume, 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. Metsovone Cheese at 3 months develops a different profile than Morbier Cheese at minimum period of forty-five days.

Can You Substitute Metsovone Cheese for Morbier Cheese?

Metsovone Cheese can stand in for Morbier Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard to hard bite and body where the recipe calls for smooth and tender. Flavor-wise, Metsovone Cheese reads as slightly salty and piquant while Morbier Cheese brings fruity, yogurt, vanilla, milky, fudge notes.

Which Is Better, Metsovone Cheese or Morbier Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semihard to hard cheese, go with Metsovone Cheese. For a smooth and tender profile, Morbier Cheese is the better fit. Flavor-wise, Metsovone Cheese suits recipes that want slightly salty and piquant notes, while Morbier Cheese fits dishes calling for fruity, yogurt, vanilla, milky, fudge.

Frequently Asked Questions

Is Metsovone Cheese the same as Morbier Cheese?

No, they're distinct cheeses. Metsovone Cheese originates in Greece, while Morbier Cheese comes from France. Metsovone Cheese is made from cow, goat, or sheep milk; Morbier Cheese uses cow. Aging also differs: Metsovone Cheese is typically aged 3 months, Morbier Cheese minimum period of forty-five days.

Is Metsovone Cheese similar to Morbier Cheese?

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

Can I substitute Metsovone Cheese for Morbier Cheese?

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

Does Metsovone Cheese taste like Morbier Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Morbier Cheese is fruity, yogurt, vanilla, milky, fudge. Aromas also diverge. Metsovone Cheese leans natural smoke, and Morbier Cheese is closer to fruity, grassy.

What is Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

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, Metsovone Cheese or Morbier Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Metsovone Cheese is semihard to hard, while Morbier Cheese is smooth and tender.