Morbier is a pressed French cheese with a distinctive layer of ash running through the middle. It is made from cow’s milk and has a mild, nutty flavour and a creamy texture. In this blog post, we will explore the origins, production methods, flavour and pairings for Morbier.
What is Morbier?
Morbier cheese is believed to have originated in the Franche-Comté region of France, where it has been made since the 19th century. The cheese is named after the village of Morbier, which is located in the Jura Mountains.
The history of Morbier cheese is closely linked to the dairy traditions of the Franche-Comté region. In the past, farmers would make cheese from the milk of their cows twice a day – once in the morning and once in the evening.
To separate the two batches of milk, they would sprinkle a layer of ash on top of the first batch, and then add the second batch on top. Today, Morbier cheese is still made using traditional method. Having said that, most commercial cheesemakers make their cheese using one batch of milk.
How is Morbier made?
Morbier cheese is primarily produced in the Franche-Comté region of France, but it is also made in other parts of the country, as well as in Switzerland.
Presently, there are many producers of Morbier cheese in France, both large and small. Some of the most well-known include Fromagerie Arnaud, Fromagerie Fruitiere de Granges sur Baume, and Fromagerie Marcel Petite.
Morbier cheese is made from cow’s milk that is heated and curdled using rennet. The resulting curds are cut and drained, and then the cheese is moulded and aged for several weeks. During the cheesemaking process, the first half of the cheese is formed first before the maker adds a layer of ash. Afterwards, they add a second layer of cheese. As the cheese ages, the layer blend to form a uniform paste with a gorgeous line of ash through the middle.
Flavour profile
Morbier cheese has a mild, nutty flavour with a slightly tangy finish. Its texture is creamy and slightly elastic, with a thin, natural rind. Moreover, the cheese has a subtle, earthy aroma with notes of mushrooms and hay.
Serving guide
Morbier cheese pairs well with a variety of foods, including bread, crackers, and fresh fruit. It is also commonly used in quiches and other savoury dishes. In addition to this, Morbier cheese is best enjoyed with a light red or white wine, such as a Beaujolais or a Chablis.
Alternatives to Morbier
If you’re looking for alternatives to Morbier cheese, there are a few other semi-soft cheeses that you might enjoy:
Raclette de Savoie – this French cheese is made from cow’s milk and has a similar nutty flavour and creamy texture to Morbier.
Tomme de Savoie – another French cheese made from cow’s milk, Tomme de Savoie has a slightly stronger flavour than Morbier, but a similar texture and aroma.
Saint-Nectaire – this French cheese is made from cow’s milk and has a creamy texture and a slightly tangy, earthy flavour.
Thank you for reading
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