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{{Short description|Semi-soft French cheese}}
{{Infobox cheese {{Infobox cheese
| name = Morbius | name = Morbier
| image = ] | image = ]
| othernames = | othernames =
| country = ] | country = France
| regiontown = ], ]<ref name="Fletcher & Pearson 2011"/> | regiontown = ], ]<ref name="Fletcher & Pearson 2011"/>
| region = | region =
| town = | town =
| source = ]s<ref name="Fletcher & Pearson 2011"/> | source = Cows<ref name="Fletcher & Pearson 2011"/>
| pasteurized = Depends on variety | pasteurized = Depends on variety
| texture = Semi-soft | texture = Semi-soft
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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 cheese of France named after the small village of ] in Franche-Comté.<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==
{{refimprove section|date=April 2021}} {{refimprove section|date=April 2021}}
The aroma of Morbier cheese is mild, with a rich and creamy flavour.<ref name="Fletcher & Pearson 2011"/> <ref>{{Cite web |title=Morbier - Cheese.com |url=https://www.cheese.com/morbier/ |access-date=2022-05-11 |website=www.cheese.com}}</ref> It has a semblance to ] cheese in consistency.<ref>{{Cite web |title=Fromage a Raclette - Cheese.com |url=https://www.cheese.com/fromage-a-raclette/ |access-date=2022-05-11 |website=www.cheese.com}}</ref> The aroma of Morbier cheese is mild, with a rich and creamy flavour.<ref name="Fletcher & Pearson 2011"/><ref>{{Cite web |title=Morbier |website=Cheese.com |url=https://www.cheese.com/morbier/ |access-date=2022-05-11}}</ref> It has a semblance to ] cheese in consistency.<ref>{{Cite web |title=Fromage à Raclette |website=Cheese.com |url=https://www.cheese.com/fromage-a-raclette/ |access-date=2022-05-11}}</ref>


The Jura and Doubs versions both benefit from an ] (AOC), though other non-AOC Morbier exist on the market.<ref>{{cite web |title=Judgment of 17 Dec 2020, C-490/19 (Syndicat interprofessionnel de défense du fromage Morbier), ECLI:EU:C:2020:1043 . |url=https://ipcuria.eu/case?reference=C-490/19 |website=Curia.eu |date=17 December 2020|access-date=8 January 2022}}</ref> The Jura and Doubs versions both benefit from an {{lang|fr|appellation d'origine protégée}} (AOP), though other non-AOP Morbier exist on the market.<ref>{{cite web |title=Judgment of 17 Dec 2020, C-490/19 (Syndicat interprofessionnel de défense du fromage Morbier), ECLI:EU:C:2020:1043 . |url=https://ipcuria.eu/case?reference=C-490/19 |website=IPcuria.eu |date=17 December 2020|access-date=8 January 2022}}</ref>


==Preparation== ==Preparation==
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk.<ref name="Jenkins 1996"/> When making ], cheesemakers would end the day with leftover curd that was not enough for an entire cheese.<ref name="Jenkins 1996"/> Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight.<ref name="Jenkins 1996"/> The following morning, the cheese would be topped up with morning milk.<ref name="Jenkins 1996"/> The layer of ash is left in place in between the layers of milk.<ref name="Fletcher & Pearson 2011"/> Traditionally, the cheese consists of a layer of evening milk curd and a layer of morning milk curd.<ref name="Jenkins 1996"/> When making ], cheesemakers would end the day with leftover curd that was not enough for an entire cheese.<ref name="Jenkins 1996"/> Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight.<ref name="Jenkins 1996"/> The following morning, the cheese would be topped with morning milk curd.<ref name="Jenkins 1996"/> The layer of ash is left in place in between the layers of milk.<ref name="Fletcher & Pearson 2011"/>


Today, it is typically prepared in factories and larger dairy ]s from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.<ref name="Fletcher & Pearson 2011"/><ref name="Jenkins 1996"/><ref>{{cite book | title=Mademoiselle | publisher=Condé Nast Publications | issue=v. 88 | year=1982 | url=https://books.google.com/books?id=3hkyAQAAIAAJ | access-date=9 April 2021 | page=210}}</ref> Today, it is typically prepared in factories and larger dairy ]s from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.<ref name="Fletcher & Pearson 2011"/><ref name="Jenkins 1996"/><ref>{{cite book | title=Mademoiselle | publisher=Condé Nast Publications | issue=v. 88 | year=1982 | url=https://books.google.com/books?id=3hkyAQAAIAAJ | access-date=9 April 2021 | page=210}}</ref>
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*] *]
*] *]
*], an American cheese with an ash line inspired by Morbier


==References== ==References==

Latest revision as of 00:49, 31 December 2024

Semi-soft French cheese
Morbier
Country of originFrance
Region, townFranche-Comté, Morbier
Source of milkCows
PasteurizedDepends on variety
TextureSemi-soft
Fat content45%
CertificationProtected Designation of Origin, French AOC for both Morbier Jura and Morbier Doubs
Named afterMorbier
[REDACTED] Related media on Commons

Morbier (French pronunciation: [mɔʁbje] ) is a semi-soft cows' milk cheese of France named after the small village of Morbier 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 protégée (AOP), though other non-AOP Morbier exist on the market.

Preparation

Traditionally, the cheese consists of a layer of evening milk curd and a layer of morning milk curd. 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 with morning milk curd. 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

  1. ^ 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.
  2. ^ Cheese For Dummies. Wiley. 2012. p. 68. ISBN 978-1-118-14552-4. Retrieved 9 April 2021.
  3. ^ Jenkins, S.W. (1996). Cheese Primer. Workman Publishing Company. p. 118-120. ISBN 978-0-89480-762-6. Retrieved 9 April 2021.
  4. "Morbier". Cheese.com. Retrieved 2022-05-11.
  5. "Fromage à Raclette". Cheese.com. Retrieved 2022-05-11.
  6. "Judgment of 17 Dec 2020, C-490/19 (Syndicat interprofessionnel de défense du fromage Morbier), ECLI:EU:C:2020:1043 ". IPcuria.eu. 17 December 2020. Retrieved 8 January 2022.
  7. Mademoiselle. Condé Nast Publications. 1982. p. 210. Retrieved 9 April 2021.

Further reading

French cheeses
AOC
Non-AOC varieties
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