MORBIER AOC,a cheese from Franche-Comté region,east of France.

Morbier Travel Blog

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easily recognizable because of a black layer of tasteless charcoal in the middle

                                             Produced in the east of France,essentially in Jura and Doubs departments,MORBIER is a semi-soft,pressed,washed-rind,uncooked and unpasteurized cow's milk cheese  named after the village of Morbier located about 50 km north to northwest of Geneva.It is a relatively cheap cheese made from Montbéliard or Pie rouge de l'Est' milk,exclusively bred in the Doubs and jura.

            It has a cylindric shape with a flat surface.It is 25 to 40 cm in diameter,6 to 8 thick,with a fat content of at least 45%.The washed rind is light grey to orange beige,smooth not too thick.Its paste is soft,elastic,ivory colored .This cheese is distinctive because it has a black layer of ash(charcoal) which separates it in the middle.After a maturing of at least 45 days,the minimum imposed by the Aoc label,one can enjoy its taste slightly creamy and often Morbier has a slightly bitter aftertaste.

 

www.fromage-morbier.com

Chokk says:
I love these type of cheeses
Posted on: Jul 01, 2009
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