Pasteurized Depends on variety Aging time 45 days to 3 months Country of origin France Aging 1-3 months | Source of milk Cows Texture Semi-soft Milk source Dairy cattle Region of origin Franche-Comté Cheese type Stinky | |
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Certification French AOC for bothMorbier Jura and Morbier Doubs Similar Comté cheese, Vacherin Mont‑d'Or, Reblochon, Saint‑Nectaire, Munster cheese | ||
Morbier cheese from france
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.