All tart cherries fall into two main categories, amarelle and morello. Amarelles have pale yellow flesh/juice and tend to be very bright red on the exterior, morellos have dark red flesh/juice with darker red skins. Montmorency is by far the most common amarelle. Popular morello varieties include Balatons and English morellos. The orchard we visited this summer had Montmorency, English morello and another morello variety (the lady working didn’t know the exact name). In my experience morello varieties tend to be a little sweeter than Montmorencys but these unknowns were much more tart. I kept them separated and will experiment with sugar levels in recipes.
ETA: I think the variety may have been Danube. The trees had an unusual weeping habit that I haven’t seen before, which apparently is typical of older Danube trees.
