Morbier is a French cheese from cow's milk.

History

The semisolid cut cheese with at least 45% fat in the dry weight is AOC protected and only in the region Franche is manufactured.

One recognizes the cut open cheese immediately by a strip from Pflanzenkohle, which horizontally by the cheese pulls itself. This strip is connected with the original emergence of the cheese more than 200 years ago. At that time yards lain lonely could not bring the milk of their cows in the winter months in the next village. Since the milk of a smaller herd was enough not to cheese of a large Rades, the farmers in this season manufactured a smaller cheese. For this they mixed the milk of the morning milking course with that of the evening. Thus on the fresh break no crust formed and around it from drainage and germinating to protect, covered one the cheese mass in the morning with Holzasche. In the evening the milk of the second milking course was then given on the already existing cheese mass and the break was pressed. Thus the cheese layer grew by layer.

Today it is manufactured usually industrially and tastes rather mild, the layer from Pflanzenkohle is in this case pure ornament. In addition, Morbier is produced still in small quantities relating to crafts from raw milk, partially from milk from biological agriculture, these variants is usually spicier.

Production

The raw milk is thick-put, the gelatin cut and the break pressed, between two layers is interspersed a layer ash. The cheese matures 9-10 weeks, as an optimal benefit period applies the months April until Octobers, in addition, earlier or later Morbiers can be very good.

Characteristics

The radial cheese loaves with a weight of 5-7 kg have a supple, cut-firm, speckigen paste from lightyellow to gold-yellow color with a typical blue-black ash vein in the centre plane of the cake. The crust is thinly and flexibly and likewise relatively bright. Flavour and taste of the cheese are mildly and fine-spicy over easily fruchtig cremig aromatic to strongly depending upon ripe condition

Use

The cheese makes itself good on each board or Also in the warm kitchen the Morbier with its good fusion characteristics is versatile applicable. As is recommended a wine from the Franche like the Arbois, in addition, other weissweine such as Muscadet or Sancerre fit well.

Articles in category "Morbier"

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