Morbier Kaas

Morbier Cheese: A French Delicacy

Origins and History

Morbier cheese originates from the Franche-Comté region in eastern France, where it has been produced since the 16th century. The cheesemakers of the area sought a way to preserve their milk during the summer months when it was abundant. They settled on a method that involved separating the evening milk from the morning milk and adding a layer of ash to prevent spoilage. This unique technique gave Morbier cheese its characteristic black line.

Production Process

Morbier cheese is made from raw cow's milk that is first heated to a temperature of around 95°F (35°C). A natural rennet is then added to coagulate the milk into curds. The curds are cut and left to rest before being placed in molds. The cheese is then pressed and left to mature for at least 45 days, during which time it develops its distinctive flavors and textures.

Characteristics and Flavor

Morbier cheese has a distinctive appearance, with a black line running through the center. This line is created by a layer of vegetable ash that is added during the production process. The cheese has a semi-soft texture and a mild, nutty flavor. When young, Morbier is soft and creamy, but as it ages, it becomes firmer and develops a more complex flavor profile.

Variations and Uses

There are several variations of Morbier cheese, including the traditional Morbier de Franche-Comté and the newer Morbier de Savoie. Morbier de Franche-Comté is produced in the Franche-Comté region and has a slightly more pungent flavor than Morbier de Savoie, which is produced in the Savoie region. Morbier cheese can be enjoyed on its own, as a snack, or as part of a cheeseboard. It pairs well with fruit, nuts, and crusty bread.

Health Benefits and Nutritional Value

Morbier cheese is a good source of calcium, protein, and vitamins B2 and B12. It is also a relatively low-fat cheese, with around 25% fat content. Morbier cheese is a good source of probiotics, which are beneficial bacteria that can support gut health.

Storage and Preservation

Morbier cheese should be stored in the refrigerator at a temperature of around 40°F (4°C). The cheese can be stored for up to 6 months. Morbier cheese can also be frozen for up to 6 months, although it may lose some of its flavor and texture when thawed.