Morbier

Morbier is an uncooked, pressed raw-milk cheese from the Jura Massif, an Alpine mountain range north of the Western Alps. Named after its village of origin, Morbier, this cheese features a thin beige to orangey-pink rind and a distinctive horizontal black ash line down the middle of its paste.

Production

The milk for Morbier comes from Montbéliarde and Simmental cows, which are fed grazing grass and hay, without any fermented feed. Each milking cow requires at least 2.5 acres (1 hectare) of grazing area. The cows are milked twice a day, and the milk is transported and used for cheesemaking daily. Morbier is matured in cellars for at least forty-five days.

Each wheel of Morbier requires 63–74 quarts (60–70 liters) of milk and typically weighs about 15 pounds (7 kilograms), with a diameter of 12–16 inches (30–40 centimeters) and a height of 2–3 inches (5–8 centimeters).

History

Morbier has been recorded since the end of the eighteenth century. In 1795, documents described a "fat" cheese called "Petit Morbier," and by 1799, the cheese was described in detail with a black line through the middle. Originally, peasants in Franche-Comté would protect the evening curds with ash, covering them with morning curds the next day.

Forgotten for some time, Morbier was industrially produced with pasteurized milk, which diminished its flavor. After a ten-year battle, the producers regained PDO status in 2002, limiting production to the original region. Today, around forty cheesemakers produce nearly 10,000 tons of Morbier each year, with about two thousand farmers providing the milk.

Characteristics

Morbier is easily recognized by its horizontal black ash line. The cheese has a smooth, tender texture under its thin rind. It features aromas of fruit, yogurt, vanilla, and milk, with notable flavors of fudge. The cheese is mild and pairs well with various ingredients. It can be eaten on a cheese platter or melted in dishes like pizza or raclette.

Modern Production

Today, the ash line in Morbier is made using charred vegetable matter. The cheese should be left at room temperature for at least thirty minutes before eating to fully reveal its aromas. Morbier can be enjoyed year-round and plays a significant role in the local economy, with a festival held in August each year to judge the best cheese, attracting around three thousand visitors.

Serving Suggestions

Morbier is versatile and can be served in various ways. It is ideal on a cheese platter, with a mild taste that complements many ingredients. It can also be melted and used in recipes like pizza or raclette. Pair Morbier with a white wine from the Jura region for a delightful combination.

Important Facts

Country of Origin	France
Specific Origin	Jura Massif
Certification	PDO (2002)
Milk Type	Montbéliarde, Simmental cows
Milk Treatment	Raw
Rind	Thin beige to orangey-pink
Texture	Smooth and tender
Flavor	Fruity, yogurt, vanilla, milky, fudge
Colors	Electric-orange interior, charcoal-colored rind
Forms	Flat wheel, 12–16 inches in diameter, 2–3 inches in height
Age	Minimum period of forty-five days