Morbier Cheese vs Provolone Cheese

Morbier Cheese is a smooth and tender cow-milk cheese from France, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Morbier Cheese (France), Provolone Cheese (Italy)
• Texture: Morbier Cheese (Smooth and tender), Provolone Cheese (semi-hard, artisan)
• Aging: Morbier Cheese (Minimum period of forty-five days), Provolone Cheese (at least 4 months for piccante)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Provolone Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Provolone Cheese brings tangy character. On the nose, Morbier Cheese offers fruity, grassy, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Morbier Cheese for Provolone Cheese?

In most recipes, Morbier Cheese and Provolone 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 semi-hard, artisan. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while Provolone Cheese brings tangy notes.

Which Is Better, Morbier Cheese or Provolone 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 semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Morbier Cheese suits recipes that want fruity, yogurt, vanilla, milky, fudge notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Morbier Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Morbier Cheese originates in France, while Provolone Cheese comes from Italy. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Provolone Cheese at least 4 months for piccante.

Is Morbier Cheese similar to Provolone Cheese?

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

Can I substitute Morbier Cheese for Provolone Cheese?

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

Does Morbier Cheese taste like Provolone Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Provolone Cheese is tangy. Aromas also diverge. Morbier Cheese leans fruity, grassy, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Morbier Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is smooth and tender, while Provolone Cheese is semi-hard, artisan.