Morbier (cheese)
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| Morbier | |
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| Country of origin | France |
| Region, town | Franche-Comté, Morbier |
| Source of milk | Cows |
| Pasteurised | Depends on variety |
| Texture | semi-soft |
| Aging time | 45 days to 3 months |
| Certification | French AOC for both
Morbier Jura and Morbier Doubs |
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 ashes separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. The bottom layer consists of the morning milk and the upper layer is made of the evening milk. The process was developed when secluded farmers couldn't make it to the village. There was not enough milk to fill the round molds so they would fill it halfway with the morning milk, sprinkle wood ash on top of the milk to keep a crust from forming, and then add the evening milk to top it off.
Originally Morbier was made from leftover curd for the personal consumption of Comté cheese makers. The Jura and Doubs versions both benefit from an appellation d'origine contrôlée (AOC), though other non-AOC Morbier exist on the market. These are made in other départements and do not have the same integrity of flavor as AOC versions.
The aroma of Morbier is found somewhat objectionable by some, though the flavor is rich and creamy, with a slightly bitter aftertaste.
The ash has no flavour. It is added between steps to prevent a rind from forming during the ageing process.
