Morbier Cheese vs Pérail Cheese

Morbier Cheese is a smooth and tender cow-milk cheese from France, while Pérail Cheese is soft and made from sheep milk, originating in France.

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Milk type: Morbier Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: Morbier Cheese (Smooth and tender), Pérail Cheese (soft)
• Rind: Morbier Cheese (Thin beige to orangey-pink), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Morbier Cheese (Minimum period of forty-five days), Pérail Cheese (2 to 8 weeks)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Pérail Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Morbier Cheese for Pérail Cheese?

Morbier Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth and tender bite and body where the recipe calls for soft. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Morbier Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Morbier Cheese suits recipes that want fruity, yogurt, vanilla, milky, fudge notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Morbier Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Morbier Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Pérail Cheese 2 to 8 weeks.

Is Morbier Cheese similar to Pérail Cheese?

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

Can I substitute Morbier Cheese for Pérail Cheese?

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

Does Morbier Cheese taste like Pérail Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Morbier Cheese or Pérail Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is smooth and tender, while Pérail Cheese is soft.