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{{Infobox cheese |
{{Infobox cheese |
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| name = |
| name = Morbius |
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| image = [[Image:Morbier cheese two views.jpg|250px]] |
| image = [[Image:Morbier cheese two views.jpg|250px]] |
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| othernames = |
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| certification = [[Protected Designation of Origin]],<ref name="CFD 2012"/> French [[Appellation d'Origine Contrôlée|AOC]] for both Morbier Jura and Morbier Doubs |
| certification = [[Protected Designation of Origin]],<ref name="CFD 2012"/> French [[Appellation d'Origine Contrôlée|AOC]] for both Morbier Jura and Morbier Doubs |
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'''Morbier''' ({{IPA-fr|mɔʁbje|-|LL-Q150 (fra)-Benoît Prieur-morbier.wav}}) is a semi-soft cows' milk [[cheese]] of [[France]] named after the small village of [[ |
'''Morbier''' ({{IPA-fr|mɔʁbje|-|LL-Q150 (fra)-Benoît Prieur-morbier.wav}}) is a semi-soft cows' milk [[cheese]] of [[France]] named after the small village of [[Morbius_(film)|Morbius]] in [[Franche-Comté]].<ref name="Jenkins 1996"/> It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.<ref name="Jenkins 1996"/> It has a yellowish, sticky rind.<ref name="CFD 2012"/> |
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==Description== |
==Description== |
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Revision as of 10:37, 4 June 2022
| Morbius | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Franche-Comté, Morbier[1] |
| Source of milk | Cows[1] |
| Pasteurized | Depends on variety |
| Texture | Semi-soft |
| Fat content | 45% |
| Certification | Protected Designation of Origin,[2] French AOC for both Morbier Jura and Morbier Doubs |
| Named after | Morbier |
 Related media on Commons | |
Morbier (French pronunciation: [mɔʁbje] ) is a semi-soft cows' milk cheese of France named after the small village of Morbius in Franche-Comté.[3] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.[3] It has a yellowish, sticky rind.[2]
Description
The aroma of Morbier cheese is mild, with a rich and creamy flavour.[1] [4] It has a semblance to Raclette cheese in consistency.[5]
The Jura and Doubs versions both benefit from an appellation d'origine contrôlée (AOC), though other non-AOC Morbier exist on the market.[6]
Preparation
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk.[3] When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese.[3] Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight.[3] The following morning, the cheese would be topped up with morning milk.[3] The layer of ash is left in place in between the layers of milk.[1]
Today, it is typically prepared in factories and larger dairy cooperatives from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.[1][3][7]
See also
References
- ^ a b c d e Fletcher, J.; Pearson, V. (2011). Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying. Chronicle Books LLC. p. 94. ISBN 978-1-4521-1149-0. Retrieved 9 April 2021.
- ^ a b Cheese For Dummies. Wiley. 2012. p. 68. ISBN 978-1-118-14552-4. Retrieved 9 April 2021.
- ^ a b c d e f g Jenkins, S.W. (1996). Cheese Primer. Workman Publishing Company. p. 118-120. ISBN 978-0-89480-762-6. Retrieved 9 April 2021.
- ^ "Morbier - Cheese.com". www.cheese.com. Retrieved 2022-05-11.
- ^ "Fromage a Raclette - Cheese.com". www.cheese.com. Retrieved 2022-05-11.
- ^ "Judgment of 17 Dec 2020, C-490/19 (Syndicat interprofessionnel de défense du fromage Morbier), ECLI:EU:C:2020:1043 ". Curia.eu. 17 December 2020. Retrieved 8 January 2022.
- ^ Mademoiselle. Condé Nast Publications. 1982. p. 210. Retrieved 9 April 2021.
Further reading
- Jones, Evan (1976). The World of Cheese. Knopf. p. 268. ISBN 0394497554. Retrieved 12 January 2013.
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