Morbier produced in the Jura mountains
Produced in the Jura mountains, Morbier was historically made on farms in the winter to use up successive milkings (during the summer, milk was pooled with other farms to make Comté). The evening milk would be made into a curd loaf, which was protected overnight with a sprinkling of soot, before curd made from the morning milk was placed on top, leaving a black line running through the centre. The cheese is now made in one process all year round, but retains a black stripe of vegetable carbon as a nod to tradition. Raw milk is coagulated at below 40°C and the curd cut into 1cm cubes. The curds can also be washed. The whey is drained and the curds formed into cakes, which are sliced horizontally in half with one side dipped in charcoal, before being pressed together again. Morbier is rubbed with brine as it matures to form an orangey-pink rind.
Eating Morbier PDO
A visually great cheese for any cheeseboard with its sprinkled ash centre, this cheese pairs well with both light spicy reds or crisp white wines.
GUIDE TO TASTING CHEESE
Learn about the four stages of tasting cheese and how to take tasting notes with this definitive guide to tasting cheese.
This Cheese is part of the Master of Cheese Level One associate certificate
