Morbier Cheese vs Soft Cheese

Morbier Cheese is a smooth and tender cow-milk cheese from France, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep milk.

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 Soft Cheese?

Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.

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

• Milk type: Morbier Cheese (cow's milk), Soft Cheese (cow, goat, sheep)
• Texture: Morbier Cheese (Smooth and tender), Soft Cheese (spreadable, smooth to runny)
• Rind: Morbier Cheese (Thin beige to orangey-pink), Soft Cheese (bloomy white mold rind, or washed)
• Aging: Morbier Cheese (Minimum period of forty-five days), Soft Cheese (unmatured to about 1 month)
• Taste: Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge), Soft Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Morbier Cheese Taste Like Soft Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Soft Cheese brings mild character. Aging plays into this as well. Morbier Cheese at minimum period of forty-five days develops a different profile than Soft Cheese at unmatured to about 1 month.

Can You Substitute Morbier Cheese for Soft Cheese?

Morbier Cheese can stand in for Soft 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 spreadable, smooth to runny. Flavor-wise, Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge while Soft Cheese brings mild notes.

Which Is Better, Morbier Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Morbier Cheese suits recipes that want fruity, yogurt, vanilla, milky, fudge notes, while Soft Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Morbier Cheese the same as Soft Cheese?

No, they're distinct cheeses. Morbier Cheese is made from cow milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Morbier Cheese is typically aged minimum period of forty-five days, Soft Cheese unmatured to about 1 month.

Is Morbier Cheese similar to Soft Cheese?

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

Can I substitute Morbier Cheese for Soft Cheese?

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

Does Morbier Cheese taste like Soft Cheese?

Morbier Cheese reads as fruity, yogurt, vanilla, milky, fudge, while Soft Cheese is mild.

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 Soft Cheese made of?

Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.

Which should I choose, Morbier Cheese or Soft Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Morbier Cheese is smooth and tender, while Soft Cheese is spreadable, smooth to runny.