Morbier cheese facts for kids
Quick facts for kids Morbier |
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| Country of origin | France |
| Region, town | Franche-Comté, Morbier |
| Source of milk | Cows |
| Pasteurized | Depends on variety |
| Texture | Semi-soft |
| Fat content | 45% |
| Certification | Protected Designation of Origin, French AOC for both Morbier Jura and Morbier Doubs |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Morbier is a special kind of semi-soft cheese from France. It is made from cow's milk. This cheese gets its name from a small village called Morbier in a French region known as Franche-Comté.
You can easily spot Morbier cheese because it has a unique look. It is a creamy, ivory color and feels soft and a bit springy. The most famous part is the thin, black line that runs right through the middle of the cheese. It also has a yellowish, slightly sticky outer layer called a rind.
Contents
What Does Morbier Cheese Taste Like?
Morbier cheese has a gentle smell. When you taste it, you will notice a rich and creamy flavor. Its texture is similar to another cheese called Raclette.
Some types of Morbier cheese have a special label called an Appellation d'Origine Contrôlée (AOC). This French label means the cheese is made in a specific way and place. It helps make sure the cheese is of high quality. The Morbier cheese from the Jura and Doubs areas has this important AOC label. However, you might also find other Morbier cheeses that do not have this special label.
How Is Morbier Cheese Made?
Morbier cheese has a very interesting history about how it is made.
Traditional Way of Making Morbier
In the past, cheesemakers would make a lot of Comté during the day. At the end of the day, they often had some leftover cheese curd. This was not enough to make a whole new cheese.
So, they would take this leftover curd from the evening milk and press it into a mold. To protect it overnight, they would sprinkle a layer of ash over the curd. The next morning, they would add fresh curd from the morning milk on top. The ash layer stayed in the middle, creating the famous black line.
Modern Way of Making Morbier
Today, most Morbier cheese is made in factories or larger dairy groups. They usually use one batch of milk instead of two separate ones. The traditional ash line is now made with a special edible vegetable ash. This ash is safe to eat and still gives the cheese its unique look.
See also
In Spanish: Morbier (queso) para niños
