Morbier Cheese vs Parmigiano Reggiano Stravecchio Cheese

Morbier Cheese is a smooth and tender cow-milk cheese from France, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy and made from cow milk.

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 Is Parmigiano Reggiano Stravecchio Cheese?

Parmigiano Reggiano Stravecchio is a long-aged Parmigiano Reggiano, the hard granular cow's milk cheese of Parma and Reggio Emilia. It is dry and grainy, with the sharp, salty, savory taste that makes it a grating cheese.

What's the Difference Between Morbier Cheese and Parmigiano Reggiano Stravecchio Cheese?

• Milk treatment: Morbier Cheese (unpasteurized), Parmigiano Reggiano Stravecchio Cheese (raw)
• Texture: Morbier Cheese (Smooth and tender), Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Parmigiano Reggiano Stravecchio Cheese (sharp, salty and savory)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Parmigiano Reggiano Stravecchio Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory character. More specifically, Morbier Cheese shows easy to recognize with its horizontal black ash line down the middle of the paste., while Parmigiano Reggiano Stravecchio Cheese leans toward strong umami from a high glutamate content.

Can You Substitute Morbier Cheese for Parmigiano Reggiano Stravecchio Cheese?

In most recipes, Morbier Cheese and Parmigiano Reggiano Stravecchio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect smooth and tender bite and body where the recipe calls for hard, dry and grainy. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory notes.

Which Is Better, Morbier Cheese or Parmigiano Reggiano Stravecchio Cheese?

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

Frequently Asked Questions

Is Morbier Cheese the same as Parmigiano Reggiano Stravecchio Cheese?

No, they're distinct cheeses.

Is Morbier Cheese similar to Parmigiano Reggiano Stravecchio Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Morbier Cheese for Parmigiano Reggiano Stravecchio Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Morbier Cheese taste like Parmigiano Reggiano Stravecchio Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Parmigiano Reggiano Stravecchio Cheese is sharp, salty and savory.

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.

What is Parmigiano Reggiano Stravecchio Cheese made of?

Parmigiano Reggiano Stravecchio Cheese is made from cow milk (raw), using animal (calf) rennet.

Which should I choose, Morbier Cheese or Parmigiano Reggiano Stravecchio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is smooth and tender, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy.