Morbier Cheese vs Roquefort Cheese

Morbier Cheese is a smooth and tender cow-milk cheese from France, while Roquefort Cheese is moist, very creamy 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Milk type: Morbier Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Texture: Morbier Cheese (Smooth and tender), Roquefort Cheese (Moist, very creamy)
• Rind: Morbier Cheese (Thin beige to orangey-pink), Roquefort Cheese (none)
• Aging: Morbier Cheese (Minimum period of forty-five days), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Roquefort Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Roquefort Cheese brings mild to strong character. On the nose, Morbier Cheese offers fruity, grassy, contrasted with Roquefort Cheese's sweet. More specifically, Morbier Cheese shows easy to recognize with its horizontal black ash line down the middle of the paste., while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Morbier Cheese for Roquefort Cheese?

Morbier Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while Roquefort Cheese brings mild to strong notes.

Which Is Better, Morbier Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Morbier Cheese suits recipes that want fruity, yogurt, vanilla, milky, fudge notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Morbier Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Morbier Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Morbier Cheese similar to Roquefort Cheese?

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

Can I substitute Morbier Cheese for Roquefort Cheese?

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

Does Morbier Cheese taste like Roquefort Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Roquefort Cheese is mild to strong. Aromas also diverge. Morbier Cheese leans fruity, grassy, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Morbier Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is smooth and tender, while Roquefort Cheese is moist, very creamy.