Morbier
A semi-soft French cow’s milk cheese known for the thin line of black ash running through its center. It has a creamy, lightly nutty, fruity flavor.
What Is Morbier?
Morbier is a semi-soft cow’s milk cheese from the Franche-Comté region of France. Its most distinctive feature is the thin black line running through the center of the cheese; traditionally, this line is made from a layer of edible plant ash.
It is known for its ivory color, supple texture, and creamy, mildly nutty, fruity flavor. The ash line at the center is both a visual and traditional signature.
Nutritional Values of Morbier
Like other semi-soft cow’s milk cheeses, Morbier contains about 350 kcal of energy per 100 g and is high in protein and fat; it is a rich source of calcium. The values are approximate and based on a similar cheese profile.
What Are the Benefits of Morbier?
With its protein and calcium content, Morbier can be eaten in moderation as part of a balanced diet; because it is high in fat and calories, portion size should be considered.
This information is general; Morbier is a food and is not a substitute for medical treatment.
How to Choose Morbier
Good Morbier is ivory-colored, has a supple texture and a distinct line through the center, and smells clean. An excessively strong ammonia smell indicates that it is overripe.
- The color should be ivory and the texture supple.
- The center line should be distinct and even.
- The smell should be pronounced but not ammoniacal.
How to Store Morbier
Store Morbier wrapped in cheese paper in the refrigerator for 2–3 weeks; breathable packaging is preferred. Bringing it to room temperature before serving opens up its flavor.
Using Morbier in the Kitchen
Morbier is served on cheese boards and used in gratins, toast, raclette-style melted dishes, and potato dishes. Because it melts well, it is also used in hot sandwiches and baked dishes.
What Is the Line Through the Center of Morbier?
Traditionally, it is a thin, edible layer of plant ash sprinkled between the morning and evening milkings; today it is kept as a visual signature and does not affect the cheese’s flavor.
Frequently Asked Questions
Can you eat the black line in Morbier?
Yes; this thin ash line is edible and is eaten with the cheese. It does not have a pronounced flavor.
What cheese is Morbier similar to?
With its semi-soft, creamy texture and good meltability, it is similar to raclette and other Alpine-French cheeses.
Can you eat Morbier’s rind?
The thin rind is edible, but it can be removed if desired; the interior can be used.