Morbier
A semi-soft French cow's milk cheese known for the thin line of black ash running through its center. Has a creamy, lightly nutty and fruity flavor.
What Is Morbier?
Morbier is a semi-soft cow's milk cheese from France's Franche-Comté region. Its most distinctive feature is the thin black line running through the very center of the cheese; this line traditionally consists of an edible layer of vegetable ash.
It is known for its ivory color, supple texture and creamy-mildly nutty, fruity taste. The ash line in the middle is both a visual and traditional signature.
Nutritional Values of Morbier
Like semi-soft cow cheeses, morbier contains around 350 kcal of energy per 100 grams, with high protein and fat; it is a rich source of calcium. Values are approximate, drawn from a similar cheese profile.
What Are the Benefits of Morbier?
With its protein and calcium content, morbier can be consumed in moderation as part of a balanced diet; since its fat and calorie content is high, portion control is recommended.
This information is general; morbier is a food, not a substitute for medical treatment.
How to Choose Morbier?
Good morbier is ivory colored, has a supple texture, a clearly visible middle line, and a clean smell. An overly strong ammonia smell indicates excessive ripening.
- Color should be ivory, texture should be supple
- The middle line should be clear and even
- Smell should be pronounced but not veer into ammonia
How to Store Morbier?
Morbier is stored 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 used on cheese boards; it is also used in gratins, toast, raclette-style melting and potato dishes. Since it melts well, it is also preferred in hot sandwiches and baked dishes.
What Is the Line Down the Middle of Morbier?
Traditionally it is a thin, edible layer of vegetable ash sprinkled between the morning and evening milkings; today it is kept on as a visual signature and does not affect the cheese's flavor.
Frequently Asked Questions
Is the black line in morbier eaten?
Yes; this thin ash line is edible and is consumed together with the cheese, giving no noticeable taste of its own.
What cheese does morbier resemble?
With its semi-soft, creamy and good-melting structure, it is close to raclette and similar Alpine-French cheeses.
Is morbier's rind eaten?
Its thin rind is edible; however, it can be trimmed off if desired, and the inner part is used.