Morbier cheese

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Morbier cheese two views.jpg
Country of origin France
Region, town Franche-Comté, Morbier
Source of milk Cows
Pasteurized Depends on variety
Texture Semi-soft
Aging time 45 days to 3 months

French AOC for both

Morbier Jura and Morbier Doubs
Commons page Related media on Wikimedia Commons

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, 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.

See also[edit]