Morbier () is a semi-soft cows' milk
cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
of
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
named after the small village of
Morbier
Morbier () is a commune in the Jura department in the Bourgogne-Franche-Comté region in Eastern France. In 2019, it had a population of 2,263. in
Franche-Comté
Franche-Comté (, ; ; Frainc-Comtou: ''Fraintche-Comtè''; frp, Franche-Comtât; also german: Freigrafschaft; es, Franco Condado; all ) is a cultural and historical region of eastern France. It is composed of the modern departments of Doubs, ...
.
It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.
It has a yellowish, sticky rind.
Description
The aroma of Morbier cheese is mild, with a rich and creamy flavour.
It has a semblance to
Raclette
Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of ...
cheese in consistency.
The Jura and Doubs versions both benefit from an
appellation d'origine contrôlée
An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical boun ...
(AOC), though other non-AOC Morbier exist on the market.
Preparation
Traditionally, the cheese consists of a layer of evening milk curd and a layer of morning milk curd.
When making
Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese.
Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight.
The following morning, the cheese would be topped with morning milk curd.
The layer of ash is left in place in between the layers of milk.
Today, it is typically prepared in factories and larger dairy
cooperative
A cooperative (also known as co-operative, co-op, or coop) is "an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly owned and democratically-control ...
s from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.
See also
*
List of French cheeses
This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you gove ...
*
List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depe ...
References
Further reading
*
{{DEFAULTSORT:Morbier (Cheese)
French cheeses
French products with protected designation of origin
Cow's-milk cheeses