MORBIER

Morbier (meaning "small market-town") is a type of cheese produced in the village of Morez in the Jura mountains. Its creation dates from the 19th century. Its origin was for the personal consumption of the Comte cheese makers. Each night soot was sprinkled on the fresh curd that remained at the bottom of the barrel, which prevented a rind from forming and kept the insects away. The next day, leftover pieces of cheese were put on top to make the Morbier.

The Morbier cheese is uncooked and pressed, and allowed to mature for two months. His then brushed with salty water. The shape of the Morbier cheese is round with sides that bulge slightly ; it has a horizontal black furrow through the middle. The production of this cheese is protected by a special label from the Franche-Comte; it belongs to the AOC (PDO) family. The Morbier’s taste is savoury and fruity. During the maturing period, the cheese develops a natural fine rind. The pale yellow pate is supple and soft when touched, dry and sticky at the same time.