Morbier PDO cheeseMorbier, a cheese produced in the Jura mountains, is the fruit of traditional farming know-how. The Appellation d’Origine Contrôlée zone extends to the east of the Ain department.
It’s a pressed, uncooked cow’s milk cheese named after the Jura village of Morbier. Made from raw milk, it has a soft, tender texture.
Morbier PDO cheese
Outdoor winter, portraitIts milky taste makes it a perfect partner for many recipes, including fondues and raclettes. Perfect as an aperitif, it goes well with dried fruit or nuts. More surprisingly, it can be enjoyed with a full-bodied, tannic Assam tea or a Sencha green tea with roasted, vegetal aromas.
Beneath a smooth, slightly moist rind, Morbier cheese is smooth and melting. The rind oscillates between gray and beige-orange, concealing an ivory to pale yellow paste.
On the palate, the cheese melts and reveals aromas of cream, hazelnut and grass, more or less pronounced depending on the maturation period, which is at least 45 days.
The characteristic fine black stripe running down the center of the cheese wheel is made from a light layer of vegetable charcoal, perpetuating the traditional aspect of Morbier cheese-making.
MorbierIn the Middle Ages, when there was not enough curd left over to make a new wheel of Comté, it was customary to store this leftover curd and protect it with a layer of ash drawn from the hearth, to keep insects away.
The rest of the next day’s milking was added on top of the ashes, creating a cheese with two layers separated by a black stripe.
It was this farmhouse cheese that the farmers kept for their personal consumption.
