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.
November 5, 2009 at 3:28 pm
Couldn’t agree more! Humboldt Fog is nothing like Morbier.
If I could get my hands on some Humboldt Fog from time to time I would be very happy indeed! It is one delicious cheese.
November 10, 2009 at 12:30 pm
While it’s obvious that except fot the sharing of a line of ash through the middle the two cheeses have nothing in common; I couldn’t disagree more about Morbier. I’m not sure where you got yours but a really good, ripe Morbier is redolent of yeast and mushrooms as well as raw milk. If you’ve gotten bland cheese find another maker or retailer because, especially this time of year given the required AOC aging parameters, this is a wonderful cheese. Get a good piece, a glass of Cote-du- Rhone and enjoy.
November 10, 2009 at 10:04 pm
I prefer Humboldt Fog for cheese! The odor of the Morbier is what I hate about it but it tastes nice.