Morbier Cheese vs San Michali Cheese

Morbier Cheese is a smooth and tender cow-milk cheese from France, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.

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 San Michali Cheese?

San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.

What's the Difference Between Morbier Cheese and San Michali Cheese?

• Origin: Morbier Cheese (France), San Michali Cheese (Greece)
• Milk treatment: Morbier Cheese (unpasteurized), San Michali Cheese (Pasteurized)
• Texture: Morbier Cheese (Smooth and tender), San Michali Cheese (Compact, with very small irregular holes)
• Rind: Morbier Cheese (Thin beige to orangey-pink), San Michali Cheese (Often covered with paraffin)
• Aging: Morbier Cheese (Minimum period of forty-five days), San Michali Cheese (At least four months)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), San Michali Cheese (Salty, peppery)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like San Michali Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while San Michali Cheese brings salty, peppery character. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than San Michali Cheese at at least four months.

Can You Substitute Morbier Cheese for San Michali Cheese?

In most recipes, Morbier Cheese and San Michali 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 compact, with very small irregular holes. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while San Michali Cheese brings salty, peppery notes.

Which Is Better, Morbier Cheese or San Michali 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 compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Morbier Cheese suits recipes that want fruity, yogurt, vanilla, milky, fudge notes, while San Michali Cheese fits dishes calling for salty, peppery.

Frequently Asked Questions

Is Morbier Cheese the same as San Michali Cheese?

No, they're distinct cheeses. Morbier Cheese originates in France, while San Michali Cheese comes from Greece. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, San Michali Cheese at least four months.

Is Morbier Cheese similar to San Michali Cheese?

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

Can I substitute Morbier Cheese for San Michali Cheese?

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

Does Morbier Cheese taste like San Michali Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while San Michali Cheese is salty, peppery.

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 San Michali Cheese made of?

San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.

Which should I choose, Morbier Cheese or San Michali Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is smooth and tender, while San Michali Cheese is compact, with very small irregular holes.