Morbier PDO Cheese

Description

Morbier PDO Cheese

About Morbier PDO

There aren’t many cheeses you can recognise from the other side of the counter, but Morbier PDO is definitely one of them.

Cut through a wheel and there, running straight through the pale, creamy paste, is that unmistakable thin black line. It looks rather dramatic, but its origins are actually wonderfully practical.

Morbier comes from the Jura mountains in eastern France, the same great cheesemaking region that gives us Comté. It’s a supple, creamy cow’s milk cheese with a gentle, milky flavour, a little nuttiness and just enough savoury character to keep things interesting.

But really, you can’t talk about Morbier without talking about that line.

The Story Behind the Line

Traditionally, farmers in the Jura would use their milk to make large wheels of cheese such as Comté. Sometimes there wasn’t enough curd left at the end of the day to make another large cheese, so rather than waste it, they would put the remaining curd into a smaller mould.

To protect it overnight, they covered the surface with a layer of soot or ash. The following morning, the curds from the next milking were added on top.

Two milkings. One cheese. And that black line left right through the middle.

These days Morbier isn’t made by literally sprinkling soot from the fireplace over half a cheese! The line is created using vegetable charcoal and no longer has a practical purpose, but it remains one of the most recognisable features of any French cheese.

I love the fact that something which began as a solution to avoid wasting milk has become the thing that makes Morbier instantly recognisable.

Protected by PDO Tradition

Morbier gained French AOC protection in 2000 and is now protected by PDO status.

The rules govern where and how the cheese can be produced, including the milk, cheesemaking and maturation. Morbier PDO is made using raw cow’s milk and must be matured for at least 45 days.

During maturation, the wheels are regularly turned and rubbed, helping to develop the characteristic rind while the paste inside becomes smooth and supple.

Morbier PDO – Jen’s Tasting Notes

How to Serve and Pair Morbier PDO

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings: I’d keep things relatively local and try a light Jura red if you can find one. Otherwise, Pinot Noir works beautifully; its fresh red fruit and gentle tannins won’t overpower the cheese.
• Something a little different: A blonde ale is a great match. Its gentle maltiness works particularly well with Morbier’s creamy, nutty flavours.
• On the plate: Walnut bread is lovely with Morbier, perhaps with a few cornichons and some mild charcuterie alongside. It really doesn’t need much else.
• In the kitchen: Morbier melts brilliantly. Use it in toasties, gratins or over potatoes. It’s sometimes used Raclette-style too — and frankly, melted Morbier scraped over potatoes is never going to be a bad idea.

Jen’s note: I love that Morbier still has its famous black line. Something that started as a practical way for farmers to protect one day’s curd until they could add the next day’s milk has become the feature that makes the cheese instantly recognisable. Sometimes the best traditions are the ones that were never intended to become traditions at all.

Buying Morbier PDO

• Brand or Producer: Monts et Terroirs
• Product name: Morbier PDO
• Milk: Cow
• Country: France
• Region: Franche-Comté
• Strength: Medium
• Vegetarian: No
• Suitable for pregnancy: Yes
• Allergens: MILK

Sizes and Prices

• 100g wedge, £3.05
• 500g wedge, £15.25

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, salt, starter cultures, rennet, vegetable ash