Morbier Kaas

Morbier Cheese: A Guide to Its History, Production, and Flavor

Introduction

Morbier cheese is a semi-soft, surface-ripened cheese that originated in the Franche-Comté region of eastern France. It is characterized by its distinctive black line of ash running through the center, which was traditionally used to prevent the cheese from developing mold. Morbier has a mild, nutty flavor with a slightly tangy finish, and it is often used in salads, sandwiches, and fondue.

History of Morbier Cheese

The origins of Morbier cheese date back to the 16th century, when farmers in the Franche-Comté region would make cheese from the milk of their cows. The cheese was made in large molds, and when the curd had set, it was cut into two equal portions, hence its nickname, "The Cheese with a Line in the Middle." The top portion was salted and pressed, while the bottom portion was left unsalted. The cheeses were then stacked on top of each other, and the weight of the top cheese would press the bottom cheese, forcing out the whey.

The cheeses were then left to age in a cool, humid cellar. During this time, the top cheese would develop a moldy rind, while the bottom cheese would remain relatively mold-free. The black line of ash was added to the cheese to prevent the mold from spreading to the bottom cheese.

Production of Morbier Cheese

Morbier cheese is made from a mixture of cow's milk and goat's milk. The milk is heated to a temperature of 32-34 degrees Celsius, and then rennet is added to cause the milk to coagulate. The curd is then cut into small pieces and heated gently until it reaches a temperature of 42-44 degrees Celsius. The curd is then drained and placed in molds. The cheeses are then pressed for 24 hours, and then they are transferred to a ripening room. The cheeses are ripened for a minimum of 45 days, and during this time they are regularly washed and turned. The black line of ash is added to the cheese during ripening.

Flavor of Morbier Cheese

Morbier cheese has a mild, nutty flavor with a slightly tangy finish. The flavor of the cheese is influenced by a number of factors, including the type of milk used, the aging process, and the addition of the black line of ash.

Conclusion

Morbier cheese is a delicious and versatile cheese that can be enjoyed in a variety of ways. Its mild flavor and slightly tangy finish make it a good choice for salads, sandwiches, and fondue. Morbier cheese is also a good source of protein and calcium.