Morbier Cheese vs Sainte-Maure de Touraine Cheese

Morbier Cheese is a smooth and tender cow-milk cheese from France, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat 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 Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.

What's the Difference Between Morbier Cheese and Sainte-Maure de Touraine Cheese?

• Milk type: Morbier Cheese (cow's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
• Milk treatment: Morbier Cheese (unpasteurized), Sainte-Maure de Touraine Cheese (Raw)
• Texture: Morbier Cheese (Smooth and tender), Sainte-Maure de Touraine Cheese (semi-soft)
• Rind: Morbier Cheese (Thin beige to orangey-pink), Sainte-Maure de Touraine Cheese (Gray-blue)
• Aging: Morbier Cheese (Minimum period of forty-five days), Sainte-Maure de Touraine Cheese (Minimum of ten days)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Sainte-Maure de Touraine Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.

Can You Substitute Morbier Cheese for Sainte-Maure de Touraine Cheese?

Morbier Cheese can stand in for Sainte-Maure de Touraine 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 semi-soft.

Which Is Better, Morbier Cheese or Sainte-Maure de Touraine 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-soft profile, Sainte-Maure de Touraine Cheese is the better fit.

Frequently Asked Questions

Is Morbier Cheese the same as Sainte-Maure de Touraine Cheese?

No, they're distinct cheeses. Morbier Cheese is made from cow milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Sainte-Maure de Touraine Cheese minimum of ten days.

Is Morbier Cheese similar to Sainte-Maure de Touraine Cheese?

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

Can I substitute Morbier Cheese for Sainte-Maure de Touraine Cheese?

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

Does Morbier Cheese taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Which should I choose, Morbier Cheese or Sainte-Maure de Touraine Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is smooth and tender, while Sainte-Maure de Touraine Cheese is semi-soft.