Comments on: Morbier, France

By: mission dining table

mission dining table — Wed, 11 Nov 2009 02:04:56 +0000

I prefer Humboldt Fog for cheese! The odor of the Morbier is what I hate about it but it tastes nice.

By: Scott Stroud

Scott Stroud — Tue, 10 Nov 2009 16:30:46 +0000

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.

By: Loulou

Loulou — Thu, 05 Nov 2009 19:28:53 +0000

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.