Franche-Comté Cheeses | Artisanal cheeses archive | Cheese Atlas

Morbier

Cheese Atlas — Sat, 04 Mar 2023 02:46:39 +0000

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

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Morbier appeared first on Cheese Atlas.

La Couronne Comté

Cheese Atlas — Thu, 09 Sep 2021 05:07:15 +0000

Worthy of the Royal Crown

La Couronne Comté is a semi-hard cheese made in France’s Jura mountains by Marcel Petite. Will Studd has carefully selected the finest wheels from Fort St Antoine to export to the United States and Australia.

Undeniably, Comté is the cheese that first sparked Will’s cheese obsession. Overall, this cheese is a true celebration of the local terroir. Moreover, given the nature of the terrain and the variability of the climate, there are no two batches that are the same.

Matured at Fort St Antoine

Effectively, Marcel Petite mature all their Comté wheels in the humid underground cellars of Fort St Antoine. Indeed, this legendary maturation facility is located high in the Jura mountains near the border of France with Switzerland.

In total, wheels of cheese from some 35 artisanal cheesemakers find their way into this cellar. While the quality and flavour will vary between the producers, the main differentiator is actually the period of maturation.

At 18 months, La Couronne Comté has a rich concentrated nutty texture, elegant caramel sweetness, and lingering kaleidoscope of flavours.

How to pair La Couronne Comté

Celebrate the local terroir by pairing this stellar semi-hard with with Vin Jaune from the Jura. If you’re unable to source this local speciality, try with a glass of Champagne, Dry Sherry or Pinot Noir from Alsace.

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Le Duc Vacherin: Pasteurised Mont d’Or

Cheese Atlas — Sat, 28 Aug 2021 06:42:42 +0000

Inspired by Mont d'Or

Le Duc Vacherin, selected by Will Studd, is a soft surface-ripened cheese made in the Franche-Comté region of Eastern France. It is inspired by the much-loved seasonal cheese, Mont d’Or.

Whilst very similar in appearance, it differs in 2 main ways. Cheesemakers make Le Duc with pasteurised cow’s milk whilst Mont d’Or has to be made with raw milk. In addition to this, Le Duc is available all year round.

How it is made

Will Studd selects this decadent soft cheese in 2 formats, the featured 200g wheel and Grand Vacherin, a larger 1kg wheel. Artisans hand-make both formats in Eastern France near the Swiss border and wrap them in spruce bark to help keep the soft interior together.

The cheese has a slightly fruity aroma when ripe with the occasional bloom and ripple appearing on the smooth pinkish rind. Furthermore, its texture is very much spoonable and the flavour is rich and creamy.

How to serve Vacherin

Consume close to the “Best Before” date and leave at room temperature for at least 2 hours if serving as a table cheese.

Undoubtedly, your weapon of choice should be a spoon for this one! Moreover, Le Duc also excels when baked!

What to drink with Le Duc Vacherin

Enjoy with a glass of Viognier, Gewürztraminer or a young Riesling.

Substitutes for Vacherin

If you can’t get your hands on this amazing cheese, Winnimere, Driftwood and Rollright are three great substitutes for Le Duc Vacherin.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Le Duc Vacherin: Pasteurised Mont d’Or appeared first on Cheese Atlas.

Comté Bleu

Cheese Atlas — Wed, 07 Apr 2021 11:27:37 +0000

Without a doubt, Comté is one of France’s most iconic pressed cheeses. And quite often, we obsess over the age of the wheels of cheese rather than focus on what really matter: flavour, aroma and texture. In my books, the young Comté Bleu is grossly underrated. Read on to learn more about this cheese.

What is Comté Bleu?

Marcel Petite Comté Bleu is a semi-hard cheese selected by Marcel Petite Fromageries in the Jura region of France.

As a matter of fact, Comté is the most popular AOP cheese in France. Given the high demand, the majority of cheese makers in the 1960’s started implementing a very commercial approach.

How is Comté Bleu made?

However, Marcel Petite had a different idea. At Fort Saint Antoine, he established an underground cheese affinage facility where slow maturation would be key.

Furthermore, he would hand-select young wheels of cheese from small local dairies and grade them at different ages. Afterwards, he would release them for consumption under various labels depending on the maturation period.

Texture, aroma & flavour

His blue label cheese is a relatively young example at 9-12 months of maturation. Effectively, its texture is smoother and it has a higher moisture content than its more mature counterparts.

However, the range of subtle flavours is absolutely mind-blowing. It is herbaceous, nutty and slightly sweet with notes of honey.

Serving guide

Enjoy with a glass of Chardonnay or Viognier. Or you can truly celebrate the terroir of the Jura Mountains with a local specialty, Vin Jaune.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Comté Bleu appeared first on Cheese Atlas.

Préféré de Nos Montagnes

Cheese Atlas — Fri, 17 Jul 2020 22:56:56 +0000

Smells like the mountains

Préféré de nos Montagnes is a soft cheese made in the French Jura Mountains. It is an adaptation of the traditional Reblochon recipe using pasteurised cow’s milk.

The name Reblochon comes from the French word “Reblocher” which means “pinch a cow’s udder again”.

Under the watchful eye

In the 14th century, the state would tax French dairy farmers based on the amount of milk their cows were yielding. Hence, when the tax inspector was watching, the farmer would not fully milk their cows.

Actually, they would collect the remaining milk after the inspector has measured the yield and left the premises. Moreover, this rich fatty milk was perfect for making cheese.

The AOP dictates in their Reblochon “cahiers de charges” that production has to be in the Haute-Savoie region. Furthermore, cheesemakers have to use raw milk from specific breeds of local cows. And they have to use traditional manufacturing and maturation techniques.

Raw milk cheese restrictions

Due to the restrictions on raw milk cheese in Australia and the United States, Reblochon made using the traditional recipe is not allowed. Thankfully, we can have access to this version made with pasteurised milk.

Overall, this gorgeous cheese has a thin orange rind and, when ripe, emanates gorgeous aromas of hazelnuts and oak. The soft oozy pâte has a seductively unctuous mouthfeel and will leave you begging for more!

Furthermore, its subtle flavours are reminiscent of salted butter and dewy grass in a mountain pasture.

How to pair Préféré de Nos Montagnes

One word – Beaujolais! This is a tried and trusted pairing which celebrates the terroir of Eastern France.

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