Le Douanier vs Morbier
Le Douanier
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Canada
- Place
- Quebec
Le Douanier is a semi-firm cheese from Quebec, Canada, made from pasteurised cow's milk. A washed rind covers a supple, pale yellow paste, and a thin line of edible vegetable ash runs through the middle. The French name means the customs officer. Makers use the ash line as a picture of the border between Canada and the United States, near the area where the cheese is produced. The taste moves from creamy and nutty toward a light spice as the rind develops.
Morbier
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Washed rind
- Country
- France
- Place
- Franche-Comté
Morbier is a semi-soft cow's milk cheese from Franche-Comté in France. A thin dark line of ash runs through the middle of the wheel, and that line is the mark people look for. The paste is ivory to pale yellow, smooth, and supple. The rind is smooth and light brown to orange, and it is brushed during ripening. The cheese is mild when young and fuller after more time in the cellar.