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Morbier (cheese)
Encyclopedia
Morbier is a semi-soft cows' milk cheese
of France
named after the small village of Morbier
in Franche-Comté
. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery.
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté (cheese)
, 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 up with morning milk. Nowadays, the cheese is usually made from a single milking with the ash added for tradition.
The Jura and Doubs versions both benefit from an appellation d'origine contrôlée
(AOC), though other non-AOC Morbier exist on the market.
The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
of France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
named after the small village of Morbier
Morbier
Morbier is a commune in the Jura department in Franche-Comté in eastern France.From 1680 to 1920, Morbier was with Morez the center of Comtoise clock production.- Demographics :- References :*...
in Franche-Comté
Franche-Comté
Franche-Comté the former "Free County" of Burgundy, as distinct from the neighbouring Duchy, is an administrative region and a traditional province of eastern France...
. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery.
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté (cheese)
Comté (cheese)
Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually...
, 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 up with morning milk. Nowadays, the cheese is usually made from a single milking with the ash added for tradition.
The Jura and Doubs versions both benefit from an appellation d'origine contrôlée
Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
(AOC), though other non-AOC Morbier exist on the market.
The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.