Morbier cheese
Template:Short description Template:Infobox cheese Morbier ({{#invoke:IPA|main}}) is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.<ref name="Jenkins 1996"/> It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.<ref name="Jenkins 1996"/> It has a yellowish, sticky rind.<ref name="CFD 2012"/>
DescriptionEdit
Template:Refimprove section The aroma of Morbier cheese is mild, with a rich and creamy flavour.<ref name="Fletcher & Pearson 2011"/><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It has a semblance to Raclette cheese in consistency.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
The Jura and Doubs versions both benefit from an {{#invoke:Lang|lang}} (AOP), though other non-AOP Morbier exist on the market.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
PreparationEdit
Traditionally, the cheese consists of a layer of evening milk curd and a layer of morning milk curd.<ref name="Jenkins 1996"/> When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese.<ref name="Jenkins 1996"/> Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight.<ref name="Jenkins 1996"/> The following morning, the cheese would be topped with morning milk curd.<ref name="Jenkins 1996"/> The layer of ash is left in place in between the layers of milk.<ref name="Fletcher & Pearson 2011"/>
Today, it is typically prepared in factories and larger dairy cooperatives from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.<ref name="Fletcher & Pearson 2011"/><ref name="Jenkins 1996"/><ref>Template:Cite book</ref>
See alsoEdit
- List of French cheeses
- List of cheeses
- Humboldt Fog, an American cheese with an ash line inspired by Morbier