PDO Morbier

Weight approx. 200 g

New product

6,00 € Tax included

0.2 kg
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Description

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 thin black layer 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 traditional ash line replaced by vegetable dye. 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.

carte banon

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Specifications

Name/DesignationPDO Morbier
RegionFranche-Comté
MilkUnpasteurized cow milkgoat
Cutting tips
morbier cut
Weight
200 g
TypeSemi-soft
Production timeAll year
IngredientsUnpasteurized cows’ milk, salt, lactic starter, animal rennet, vegetal ash
AllergensMilk, lactic starter
Recommended wine
Cairanne