| MORBIER |
 Description:
Morbier (meaning "small
market-town") is produced in the village of Morez in the Jura mountains. Its
creation dates from the 19th century. Its origin was for the personal
consumption of the Comte cheese makers. Each night soot was sprinkled on the
fresh curd that remained at the bottom of the barrel, which prevented a rind
from forming and kept the insects away. The next day, left over pieces of
cheese were put on top to make the Morbier. The cheese is uncooked and pressed,
and allowed to mature for two months. It is then brushed with salty water. The
shape is round with sides that bulge slightly ; it has a horizontal black
furrow through the middle. The production of this cheese is protected by a
special label from the Franche-Comte; it belongs to the AOC family.
Texture:
During the
maturing period, the cheese develops a natural fine rind. The pale yellow
pâte is supple and soft when touched, dry and sticky at the same time.
Taste:
Its taste is
savoury and fruity. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
2000 |
| Weight |
 |
6000 g |
| Affinage |
 |
2 to 3 months |
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
