Morbier cheese

Morbier cheese is a semi-soft cows' milk cheese of French origin named after the small village of Morbier in Franche-Comté. It is easily recognized by the distinctive thin black layer separating it horizontally in the middle. Traditionally, the dark line was made of vegetable ash, a method used to protect the cheese overnight before the morning milk could be added. Today, this characteristic line, while still visually striking, is mainly decorative.

History

The origins of Morbier cheese date back to the 19th century in the Jura region of France. It was initially a means for cheesemakers to utilize leftover curd from the production of Comté cheese, another staple of the region. The ash was applied to protect the evening curd from insects and impurities until it could be topped with the morning's curd, thus creating the cheese's distinctive appearance. Over time, Morbier has evolved from a practical solution for leftover curd into a celebrated cheese in its own right.

Production

Morbier cheese is made from unpasteurized cow's milk. The milk is heated and then curdled using rennet. The curds are then placed in molds and pressed to remove whey. The addition of the ash layer is followed by another layer of curd from the next milking. The cheese is then aged for at least 45 days, during which it develops a rind and a creamy, slightly elastic texture. The aging process allows Morbier to develop its subtle yet distinctive flavor, which can range from mild to pungent, depending on the length of aging.

Characteristics

Morbier cheese is distinguished by its semi-soft texture, pale yellow color, and the iconic black stripe running through its center. It has a creamy, slightly bitter taste, with hints of nuts and fruit. The rind is edible and adds an earthy flavor to the cheese. Morbier pairs well with a variety of wines, particularly those from its home region of Franche-Comté.

Culinary Uses

Morbier is versatile in the kitchen and can be enjoyed in many ways. It is often served on cheese platters, in sandwiches, or as part of a raclette. It also melts beautifully, making it an excellent choice for fondues, gratins, and other baked dishes.

Geographical Indication

In 2000, Morbier was granted Protected Designation of Origin (PDO) status by the European Union, recognizing its unique regional heritage and production methods. This designation ensures that only cheese produced in the specified region, following traditional methods, can be sold as Morbier.

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