Morbier

Morbier

• Country: France
• Region: Franche-Comté
• Flavour: Mild, nutty, with fruity notes and a slightly bitter finish
• Type of Milk: Cow’s milk
• Pasteurisation: Typically unpasteurised (check specific producer)
• Vegetarian Rennet: No
• Organic: Varies by producer

Overview:

Morbier is one of France’s most distinctive and striking cheeses, thanks to the dark line of ash running through its centre. This semi-soft cheese offers a unique combination of strong fruity aromas with a surprisingly mild and creamy flavour, balanced by a slightly nutty and bitter finish. It’s an ideal dessert cheese and an essential addition to any cheeseboard.

History & Background:

Hailing from the Franche-Comté region, Morbier originated as a practical solution for mountain farmers. Traditionally, they made cheese in two stages: a layer of curd in the evening, sprinkled with ash to protect it overnight, followed by another layer in the morning. This created the distinctive ash stripe that Morbier is famous for.

Today, the ash is added purely for tradition and aesthetics, but the cheese remains a testament to its rustic roots. Its name is derived from the village of Morbier in eastern France, where it has been produced for centuries.

Cheesemaking Process:

• Milk Source: Fresh cow’s milk, typically from Montbéliarde or Simmental cows grazing on lush alpine pastures.
• Traditional Techniques:
  • The curds are gently pressed to achieve a semi-soft texture.
  • The characteristic line of edible vegetable ash is added to replicate its historical appearance.
  • A natural rind develops during aging, giving the cheese its signature aroma and character.
• Aging: Morbier is typically aged for 2-3 months, allowing the flavours to mature and the texture to soften.

Taste & Texture:

• Flavour:
  • Mild but complex, with fruity and nutty notes dominating the palate.
  • A creamy richness that gives way to a slightly bitter finish, adding depth.
• Texture:
  • Semi-soft and smooth, with a luscious creaminess that melts beautifully in the mouth.

Pairing Recommendations:

• Savoury Pairings:
  • Serve alongside dried fruits like apricots, figs, or cherries to complement its fruity notes.
  • Pair with crusty baguette, rye bread, or oatcakes for added texture.
  • Works beautifully with charcuterie such as prosciutto or saucisson sec.
• Beverages:
  • Wines:
    • A crisp Sauvignon Blanc or a fruity Gamay complements the cheese’s mild and nutty flavours.
    • A robust Pinot Noir or a light Beaujolais enhances its creamy character.
  • Beers: A rich Belgian Dubbel or a fruity Lambic pairs well with Morbier’s earthy notes.
  • Cider: A semi-dry cider balances the cheese’s fruity and creamy qualities.

Culinary Uses:

• Cheese Boards: A standout addition that sparks conversation with its unique appearance and flavour.
• Cooking:
  • Perfect for melting over roasted vegetables or into a creamy gratin.
  • Adds a mild, nutty richness to quiches, tarts, or omelettes.
  • Try it in a classic French-style raclette for a fun, interactive meal.
• Desserts: Pair with fresh pears or apples for a simple yet elegant end to a meal.

Storage & Serving:

• Storage: Wrap in cheese paper or wax paper and store in the refrigerator. Ensure it’s kept in an airtight container to manage its strong aroma.
• Serving Instructions: Bring to room temperature before serving to unlock its full flavour profile.

Fun Fact:

The ash stripe in Morbier was originally a necessity, not decoration! Farmers used the ash to protect the evening curds from insects and contamination before adding the morning’s fresh curds. While modern sanitation has made this unnecessary, the tradition remains a defining feature of the cheese.

Conclusion:

Morbier’s bold appearance and rich, creamy flavour make it a must-try for cheese lovers. Whether enjoyed on its own, paired with wine and charcuterie, or melted into a decadent dish, it’s a versatile and iconic French cheese that never fails to impress.