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Morbier

Morbier
Creative Commons/ Zerohund
  • Made from cow's milk

  • Country of origin: France

  • Region: Morbier

  • Type: semi-soft, artisan

  • Fat content: 45%

  • Texture: creamy, springy and supple

  • Rind: washed

  • Colour: ivory

  • Flavour: citrusy, fruity, full-flavored, tangy

  • Aroma: grassy, pungent, strong

  • Vegetarian: no

  • Producers: Entremont, Various

Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind.

Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well. Try this cheese with Gewurztraminer or Pinot Noir.

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