Morbier (French pronunciation: ⓘ) is a semi-soft cows' milk cheese of France named after the small village of Morbier 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. [ …

Oct 4, 2023 · Morbier is a complex, flavorful cheese that offers a symphony of tastes to the palate. The semi-soft cheese has a rich and creamy texture, which gives way to a distinctly robust flavor profile. The initial taste of Morbier is mild and fruity, with …

Morbier, a cow's milk cheese features a creamy texture and fruity to slightly citrusy flavors. Traditionally layered with ash, now replaced by vegetable dye.

Morbier is a pressed French cheese with a distinctive layer of ash running through the middle. It is made from cow’s milk and has a mild, nutty flavour and a creamy texture. In this blog post, we will explore the origins, production methods, flavour and pairings for Morbier.

Feb 28, 2021 · Morbier is a pressed cooked cheese from the Franche-Comté region made from raw cow’s milk. You might recognize it as the French cheese with blue to black-colored ash in the middle – that is sometimes mistaken as mold – and its orangey-beige rind.

Easily recognized by a dark line of ash cutting through its center, Morbier is a nutty, creamy cheese originating from the Jura Mountains. Its appearance has roots in a preservation technique once used by French cheesemakers.

Jan 8, 2024 · Morbier is a soft, creamy cheese from the Bourgogne-Franche-Comté region, recognized for its distinctive black stripe of vegetable charcoal. It is made from raw cow’s milk, primarily from Montbéliarde or Simmental cows. Morbier pairs well with Jura wines and enhances dishes like gratins and quiches.

Morbier cheese, originating from the Franche-Comté region of eastern France, is a semi-soft cow’s milk cheese renowned for its distinctive appearance and rich history. Characterized by a thin layer of edible ash running horizontally through its center, Morbier offers a visual and gastronomic delight.

Morbier cheese takes its name from its home village: Morbier. “Morbys”, “Bys” or “Bief” in the local patois meant a small stream which flowed from above the village. Morbier cheese was born in secret at the end of the 18th century.

The black line in Morbier is made from charcoal, a visual element directly linked to its history.

Sous la fine croûte rose-orangée du fromage Morbier, se cache une pâte lisse et onctueuse, marquée par une célèbre raie noire.

Mar 20, 2024 · Morbier cheese has a rich history that dates back to the 18th century in the Franche-Comté region of France. Legend has it that Morbier cheese was created by accident when a cheesemaker needed to fill a gap in a batch of Comté cheese.

Morbier cheese is incredibly versatile in the kitchen. You can melt it over burgers or use it in a rich, creamy fondue. Its slightly tangy flavor brightens any dish.

Morbier cheese, with its intriguiing layer of black ash at its middle, is something of an icon of our cheeseboards. As the product of a longstanding tradition of mountain farming, this raw-milk cheese enjoys the protection of not one but two PDOs (an AOC and an AOP).

Produced in the village of Morez in the Jura mountains of France, Morbier dates from the 19th century, when it was traditionally made by the producers of the French cheese, Comte. Initially, Morbier was made for home consumption by the cheesemakers.

Morbier cheese is a versatile cheese that can be enjoyed in a variety of culinary dishes. Its creamy texture and distinct flavor make it a popular choice for both cooking and snacking. Pairing Suggestions. Morbier cheese pairs well with a variety of fruits, such as apples, pears, and grapes.

Morbier is a soft cheese made from unpasteurized cow's milk, produced in the French regions of Doubs, Jura, Ain, and Saône-et-Loire. The cheese is more than two centuries old.

The Morbier PDO defines a range of flavours and aromas in this unpasteurised cheese, but many elements can vary its taste and produce a very rich aromatic diversity. The micro-terroir, the expertise of the cheesemaker, the season or even the maturation time will influence the smell.

Morbier is an uncooked, pressed raw-milk cheese from the Jura Massif, an Alpine mountain range north of the Western Alps. Named after its village of origin, Morbier, this cheese features a thin beige to orangey-pink rind and a distinctive horizontal black ash line down the middle of its paste.

May 16, 2024 · Morbier cheese is a French cheese that is made from cow’s milk and is semi-soft. It has a distinctive appearance because it has two layers, separated by a layer of edible ash. The name for Morbier cheese comes from the village to which its invention is credited, Morbier in the eastern French province of Franche-Comté.

Apr 4, 2025 · Le Morbier fait partie des fromages iconiques du patrimoine culinaire français.Cette production au lait cru bénéficie d'ailleurs d'une Appellation d'Origine Protégée (AOP) qui garantit un cahier des charges précis dont sa provenance.C'est en effet exclusivement dans le Doubs, le Jura, une partie de l’Ain et de la Saône-et-Loire que ce fromage est produit.