Morbier Cheese

Morbier Cheese - (MORE-bee-yay) - a semi-soft cow's milk cheese

You are going to love this cheese!

I tasted Morbier cheese for the first time at my friend's gourmet market and loved it. Since then, I have purchased and served Morbier dozens of times.

I like it because of its flavor, texture, and history. Make sure you buy it from a dependable source. It should be semi-soft and not firm like I have found it at some supermarkets.

About Morbier

Morbier cheese, originating from the Franche-Comté region of eastern France, is a semi-soft cow's milk cheese renowned for its distinctive appearance and rich history. Characterized by a thin layer of edible ash running horizontally through its center, Morbier offers a visual and gastronomic delight. The ash, traditionally derived from soot collected from the cheesemaker's chimney, originally served a practical purpose: to protect the evening curd from insects and dust until the morning curd was added. Today, this ash layer remains a nod to tradition, contributing to Morbier's unique identity.

The cheese's rind is typically washed and brushed to develop a sticky, orange-brown crust, which encapsulates the pale yellow interior. Morbier has a smooth and creamy texture, with small, irregular holes scattered throughout. Its flavor profile is complex yet balanced, combining nutty, tangy, and slightly sweet notes with a subtle aroma of fresh hay and damp earth. This flavor becomes more pronounced with aging, developing a stronger, more pungent character over time.

Morbier is produced under strict regulations that ensure its authenticity and quality, earning it the coveted Appellation d'Origine Contrôlée (AOC) status in 2000, which later transitioned to the European Union's Protected Designation of Origin (PDO). These protections safeguard the traditional methods and regional specificity of Morbier production.

Enjoyed on its own, with crusty bread, or as a star ingredient in a variety of dishes, Morbier cheese showcases the rich heritage and artisanal craftsmanship of French cheesemaking, making it a beloved choice for cheese enthusiasts worldwide.

Morbier Cheese History

Morbier cheese has a rich history rooted in the traditions of the Jura mountains in the Franche-Comté region of France. Its origins date back to the 19th century when dairy farmers sought a way to utilize leftover curd from Comté cheese production. These farmers, often working in remote and mountainous areas, faced the challenge of preserving the curd from one milking to the next.

To address this, they developed a unique method: the curd from the evening milking was placed in a mold and covered with a thin layer of ash. This ash, collected from their chimneys, served a dual purpose: protecting the curd from insects and dust and maintaining its moisture. The following morning, the curd from the next milking was added on top of the ash layer, and the cheese was pressed and left to mature. This method not only ensured that no curd went to waste but also gave Morbier its distinctive visual characteristic—the black line of ash running through its center.

Initially, Morbier was produced exclusively for local consumption, reflecting the self-sufficient and resourceful nature of the Jura farming communities. However, as the cheese gained recognition for its unique flavor and texture, it began to be produced and enjoyed more widely.

In 2000, Morbier achieved Appellation d'Origine Contrôlée (AOC) status, which later became the European Union's Protected Designation of Origin (PDO). This status ensures that Morbier is made according to traditional methods and within the designated geographical area, preserving its historical and cultural significance.

Today, Morbier stands as a testament to the ingenuity of Jura's cheesemakers and their ability to create something unique and lasting from simple, local ingredients.

Today's Morbier

Modern Morbier cheese production has evolved from its traditional roots, but it still honors the historical methods that make it unique. Originally, Morbier was made from two batches of curd, with a layer of ash in the middle to protect the evening curd until the morning curd was added. Today, however, the production process has been standardized and typically involves a single batch of curd.

Despite this change, the distinctive ash line remains an essential feature of Morbier cheese. While the traditional practice used actual ash from the cheesemaker's chimney, contemporary Morbier uses harmless, food-grade vegetable ash. This maintains the cheese's characteristic appearance and pays homage to its origins. The ash is applied as a thin layer during the cheesemaking process before the curd is molded and pressed.

This method ensures consistency in production while preserving the visual and cultural heritage of Morbier. The cheese still undergoes a careful maturation process, during which the rind is washed and brushed, developing its signature sticky, orange-brown crust. The interior remains creamy, with the ash line running through the middle, and the flavor profile retains its complexity and balance.

The adherence to these traditional elements, even in a more modernized production context, underscores the importance of Morbier's historical identity and its status as a cherished French cheese. This blend of tradition and innovation allows Morbier to continue delighting cheese lovers with its unique character and rich history.

Characteristics

Morbier cheese is celebrated for its distinctive characteristics, which make it a standout among French cheeses. Here are the key features that define Morbier:

Visual Appearance

• Ash Line: Morbier is instantly recognizable by the thin, black line of edible vegetable ash running horizontally through its center. This line is a nod to the traditional method of layering curds from two milkings.
• Rind: The cheese has a washed rind that ranges from orange to brown. The rind is typically sticky and slightly tacky to the touch due to regular washing during the maturation process.
• Interior: The cheese’s paste is pale yellow and semi-soft, with small, irregular holes scattered throughout.

Texture

• Creamy and Smooth: Morbier has a smooth, supple, and semi-soft texture that becomes creamier as it ages.
• Elasticity: It has a slight elasticity, making it easy to slice and spread.

Flavor Profile

• Complex and Balanced: Morbier offers a rich, complex flavor that balances nutty, fruity, and slightly tangy notes.
• Sweet and Earthy: There are hints of sweetness intertwined with earthy undertones, often described as reminiscent of fresh hay and damp earth.
• Mild to Pungent: The intensity of the flavor can vary depending on its age. Younger Morbier is milder and creamier, while older Morbier develops a more robust and pungent character.

Aroma

• Mild to Strong: The aroma of Morbier can range from mild and buttery in younger cheeses to more pronounced and pungent in aged versions.
• Characteristic Scent: It often has a distinctive, pleasant smell that includes hints of grass and a faint smokiness from the ash.

Production

• Cow’s Milk: Morbier is made from raw or pasteurized cow’s milk, depending on the producer.
• AOC/PDO Certification: It holds the Appellation d'Origine Contrôlée (AOC) and Protected Designation of Origin (PDO) status, ensuring it is produced according to traditional methods in the designated region of Franche-Comté.

Culinary Uses

• Versatile: Morbier can be enjoyed on its own, as part of a cheese platter, or incorporated into various dishes such as gratins, sandwiches, and fondues.
• Melting Properties: Its excellent melting properties make it ideal for cooking, adding a creamy texture and rich flavor to culinary creations.

Reader's Question

I received an email from a reader asking, I was doing some research on Morbier and came across your site. Specifically, the following:
"Today they make it from a single batch of milk "

I find this hard to believe. Every time I eat Morbier, I notice that one layer is smooth and mild and the other layer is more bitter. I am trying to find out which layer is which. Eric

I asked my friend Cheese Monster Jack what he thought about Eric's situation and here is what he said,

" I have never noticed a difference in flavors between layers. There is a slight difference in butterfat content between morning and evening milk. In Lombardy, there is the saying " Tired cattle give good milk". Saying that, the cream still rises to the top. So if the cheese is not flipped occasionally in its storage yes, one side will taste richer than the other."