Morbier Cheese vs Reblochon Cheese

Morbier Cheese is a smooth and tender cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Milk treatment: Morbier Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Morbier Cheese (Smooth and tender), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Morbier Cheese (Thin beige to orangey-pink), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Morbier Cheese (Minimum period of forty-five days), Reblochon Cheese (3 to 4 months)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Reblochon Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Reblochon Cheese brings creamy, nutty character. More specifically, Morbier Cheese shows easy to recognize with its horizontal black ash line down the middle of the paste., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Morbier Cheese for Reblochon Cheese?

In most recipes, Morbier Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Morbier Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Morbier Cheese suits recipes that want fruity, yogurt, vanilla, milky, fudge notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Morbier Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Reblochon Cheese 3 to 4 months.

Is Morbier Cheese similar to Reblochon Cheese?

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

Can I substitute Morbier Cheese for Reblochon Cheese?

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

Does Morbier Cheese taste like Reblochon Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Morbier Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is smooth and tender, while Reblochon Cheese is ivory-colored, creamy and supple.