Morbier

I recently read an article (don’t ask me to remember where) that compared Morbier to Humboldt Fog. Naturally, I was intrigued since my love for the Fog is well-documented. But it turns out that the only thing the two cheeses have in common is the thin line of vegetable ash running through their centers. Otherwise, not so much. Humboldt Fog is a goat’s-milk cheese; Morbier is made from cow’s milk. Humboldt Fog is from California; Morbier is French. Humboldt Fog is amazing; Morbier is not.

I’m not saying Morbier is a bad cheese – it was perfectly pleasant enough with a soft, slightly rubbery interior and stinky but not-too-funky aroma. But the taste was so mild that my tastebuds said, “OK, next, please.” Maybe it’s because a leftover cheese – some producers, like Jean d’Alos, make it from the leftover curds from the Comte they also create. Morbier is the meatloaf while Comte is the steak.

But don’t cry for Morbier. It’s an innocent cheese just trying to make its way onto your cheeseboard. And since it’s so mild, it’s a good choice to serve if you don’t know how adventurous your guests are with cheese. Pair it with a Beaujolais, Gewurztraminer or Pinor Noir.

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