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 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Arbois red or white or Pouilly sur Loire
From Milk
Season for indulging
AOC in
2000
Weight
6000 g
Affinage
2 to 3 months
Pate (dough)
Uncooked, pressed semi-hard cheese


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