Morbier

Morbier is a semi-soft cow's milk cheese named after the small village of Morbier in Franche-Comté in eastern France. It is distinguished by a thin black layer separating it into two halves.

History

The cheese was traditionally made by dairy farmers who, after milking their cows in the morning, would press the morning milk into a mold and then sprinkle it with a layer of ash to protect it from insects. The evening milk would then be added to the mold, creating the distinctive black layer in the middle of the cheese. This practice dates back to the 19th century, when the cheese was primarily made for personal consumption by the farmers themselves.

Production

Today, Morbier is made in larger dairies and the ash is purely decorative. The cheese is made from pasteurized cow's milk and is aged for at least 45 days. The rind is washed and rubbed, giving it a yellowish color and a slightly strong flavor. The interior of the cheese is creamy and supple, with a rich, fruity flavor.

Serving

Morbier is often served as a table cheese, enjoyed with bread and wine. It can also be used in cooking, where it melts beautifully. It pairs well with full-bodied red wines and dark beers.

Protected Designation of Origin

In 2000, Morbier was granted a Protected Designation of Origin (PDO) by the European Union, which means that only cheese produced in the Franche-Comté region using traditional methods can be called Morbier.

See also

• List of French cheeses
• List of cheeses

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