Morbier cheese

Morbier
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 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.

Morbier has almost no aroma, but the flavor is rich and creamy, with a slightly bitter aftertaste.

See also

• List of French cheeses
• List of cheeses

References