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| {{Infobox cheese | {{Infobox cheese | ||
| | name = |
| name = Morbius | ||
| | image = ] | | image = ] | ||
| | othernames = | | othernames = | ||
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| | certification = ],<ref name="CFD 2012"/> French ] for both Morbier Jura and Morbier Doubs | | certification = ],<ref name="CFD 2012"/> French ] for both Morbier Jura and Morbier Doubs | ||
| }} | }} | ||
| '''Morbier''' ({{IPA-fr|mɔʁbje|-|LL-Q150 (fra)-Benoît Prieur-morbier.wav}}) is a semi-soft cows' milk ] of ] named after the small village of ] in ].<ref name="Jenkins 1996"/> It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.<ref name="Jenkins 1996"/> It has a yellowish, sticky rind.<ref name="CFD 2012"/> | '''Morbier''' ({{IPA-fr|mɔʁbje|-|LL-Q150 (fra)-Benoît Prieur-morbier.wav}}) is a semi-soft cows' milk ] of ] named after the small village of ] in ].<ref name="Jenkins 1996"/> It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.<ref name="Jenkins 1996"/> It has a yellowish, sticky rind.<ref name="CFD 2012"/> | ||
| ==Description== | ==Description== | ||
Revision as of 10:37, 4 June 2022
| Morbius | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Franche-Comté, Morbier |
| Source of milk | Cows |
| Pasteurized | Depends on variety |
| Texture | Semi-soft |
| Fat content | 45% |
| Certification | Protected Designation of Origin, French AOC for both Morbier Jura and Morbier Doubs |
| Named after | Morbier |
 Related media on Commons | |
Morbier (French pronunciation: [mɔʁbje] ) is a semi-soft cows' milk cheese of France named after the small village of Morbius in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a yellowish, sticky rind.
Description
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The aroma of Morbier cheese is mild, with a rich and creamy flavour. It has a semblance to Raclette cheese in consistency.
The Jura and Doubs versions both benefit from an appellation d'origine contrôlée (AOC), though other non-AOC Morbier exist on the market.
Preparation
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. The layer of ash is left in place in between the layers of milk.
Today, it is typically prepared in factories and larger dairy cooperatives from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.
See also
References
- ^ Fletcher, J.; Pearson, V. (2011). Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying. Chronicle Books LLC. p. 94. ISBN 978-1-4521-1149-0. Retrieved 9 April 2021.
- ^ Cheese For Dummies. Wiley. 2012. p. 68. ISBN 978-1-118-14552-4. Retrieved 9 April 2021.
- ^ Jenkins, S.W. (1996). Cheese Primer. Workman Publishing Company. p. 118-120. ISBN 978-0-89480-762-6. Retrieved 9 April 2021.
- "Morbier - Cheese.com". www.cheese.com. Retrieved 2022-05-11.
- "Fromage a Raclette - Cheese.com". www.cheese.com. Retrieved 2022-05-11.
- "Judgment of 17 Dec 2020, C-490/19 (Syndicat interprofessionnel de défense du fromage Morbier), ECLI:EU:C:2020:1043 ". Curia.eu. 17 December 2020. Retrieved 8 January 2022.
- Mademoiselle. Condé Nast Publications. 1982. p. 210. Retrieved 9 April 2021.
Further reading
- Jones, Evan (1976). The World of Cheese. Knopf. p. 268. ISBN 0394497554. Retrieved 12 January 2013.