- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
This pressed cheese originally from the Jura is well-known for the black line that its paste reveals. Many people think that this line is made of blue mold… But in fact it is made of plant-based charcoal powder! Two centuries ago, the farmers of the Doubs and Jura areas did not have enough milk in the winter to manufacture a large wheel of Comté, so they manufactured small cheeses after each milking. To protect the fresh cheese prepared that morning, they would cover it with ashes taken “from the underside of the cauldron”. The cheese prepared in the evening would be piled on top of it before the cheese was to be pressed.
This cheese has had a registered designation of origin (AOC) since 2000 and a protected designation of origin (AOP) since 2002.
The rind is smooth and slightly moist with a light powdery pink to orange-beige color. Guaranteed free of artificial colorings. The ivory to light yellow paste is shiny and can sometimes reveal a few holes, especially around the ash line.
Morbier has a straightforward, persistent aroma and a light, creamy, fruity taste. Its texture is very yielding, smooth and soft.