Morbier Kaas

Morbier Cheese: A Guide to Its History, Production, and Unique Characteristics

A Rich History and Cultural Significance

Morbier cheese, named after the village of Morbier in eastern France, boasts a rich history dating back to the 16th century. During this period, farmers in the region faced the challenge of having two milkings per day but not enough rennet to coagulate all the milk. To address this, they divided the milk into two parts, using the rennet for the evening milk and leaving the morning milk to coagulate naturally. This resulted in the creation of Morbier, a cheese with a distinctive horizontal black line.

The black line, initially caused by the growth of mold, was later replaced by vegetable ash, which gave the cheese its characteristic appearance and prevented spoilage. Morbier gained popularity in the 19th century and was officially recognized as a protected designation of origin (PDO) in 2000, ensuring its authenticity and quality.

Production Process and Unique Characteristics

Morbier cheese is made from unpasteurized cow's milk, with the addition of vegetable ash to create the black line. The production process involves several key steps:

• Evening milking: The evening milk is heated and rennet is added to coagulate it.
• Morning milking: The morning milk is gently curdled, without the addition of rennet.
• Layering: The evening curd is placed in a mold, followed by the morning curd.
• Ashing: Vegetable ash is sprinkled onto the surface of the morning curd, creating the black line.
• Pressing and aging: The cheese is pressed and then aged for a minimum of 90 days in cellars with high humidity.

Distinctive Features and Versatile Applications

Morbier cheese is characterized by its semi-soft texture, ranging from supple to firm depending on the aging period. It has a unique flavor profile, with notes of butter, nuts, and a hint of smokiness from the ash layer. The rind is thin and edible, adding a slightly salty flavor to the cheese.

Morbier is a versatile cheese that can be enjoyed in various ways. It pairs well with fruits, nuts, and crusty bread. It can also be used in salads, sandwiches, or melted in fondue or raclette. Additionally, Morbier is often grated and used as a topping for pasta dishes or soups.

Conclusion

Morbier cheese is a testament to the rich culinary heritage of France. Its unique history, production process, and distinctive characteristics make it a beloved cheese among gourmands and food enthusiasts worldwide. Whether enjoyed on its own or incorporated into various culinary creations, Morbier adds a touch of flavor and sophistication to any occasion.