Upasteurisert kumelk ost.
In brief: 6 to 8 kg wheel; 40 cm diameter; 8 cm high; 45% fat content
AOC since December 2000
PRODUCTION:
- Uncooked pressed paste
- Artisan production
- Raw cow’s milk (Simmental or Montbéliarde), fermented fed excluded
- The curd is covered with wood ash, then pressed together
- Affinage 2 to 3 months in a humid cave during which the cheese is washed with brine
- Region: Franche-Comté
SENSORY APPROACH:
Look: Natural rind, beige to orange. Ivory to yellow paste with a layer of ash at its center. The paste is smooth and unctuous
Smell: Cave and animal
Taste: A blend of milk and cream, reminiscent of fruits
Season: Best through summer to the beginning of winter
Wine pairing: Red or white Arbois, Muscadet, Pouilly sur Loire
WHAT TO SAY:
The farmers from Morbier, a village in the Jura near Morez, invented this cheese in the 19th century. In the
past, when the farmer was left with a little milk or not enough to make a Comté, the milk was set and left to
rest. It was sprinkled with ash, a well-known insect repellent. The day after, the same thing was done with the
left over milk and the two parts were put together to form a single larger wheel. It was for in-house
consumption.