Morbier (French pronunciation: ⓘ) is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. [3] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. [ …

2023年10月4日 · Morbier is a complex, flavorful cheese that offers a symphony of tastes to the palate. The semi-soft cheese has a rich and creamy texture, which gives way to a distinctly robust flavor profile. The initial taste of Morbier is mild and fruity, with a …

Morbier, a cow's milk cheese features a creamy texture and fruity to slightly citrusy flavors. Traditionally layered with ash, now replaced by vegetable dye.

2024年1月8日 · Morbier is a soft, creamy cheese from the Bourgogne-Franche-Comté region, recognized for its distinctive black stripe of vegetable charcoal. It is made from raw cow’s milk, primarily from Montbéliarde or Simmental cows. Morbier pairs well with Jura wines and enhances dishes like gratins and quiches.

Morbier is a pressed French cheese with a distinctive layer of ash running through the middle. It is made from cow’s milk and has a mild, nutty flavour and a creamy texture. In this blog post, we will explore the origins, production methods, flavour and pairings for Morbier.

Morbier cheese is incredibly versatile in the kitchen. You can melt it over burgers or use it in a rich, creamy fondue. Its slightly tangy flavor brightens any dish.

Morbier cheese takes its name from its home village: Morbier. “Morbys”, “Bys” or “Bief” in the local patois meant a small stream which flowed from above the village. Morbier cheese was born in secret at the end of the 18th century.

Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Its flavor is complex and fruity flavor with a slight zing. The ivory-yellow pâte is often described as supple, springy, and silky when touched, yet dry and sticky at the same time.

Sous la fine croûte rose-orangée du fromage Morbier, se cache une pâte lisse et onctueuse, marquée par une célèbre raie noire.

The Morbier PDO defines a range of flavours and aromas in this unpasteurised cheese, but many elements can vary its taste and produce a very rich aromatic diversity. The micro-terroir, the expertise of the cheesemaker, the season or even the maturation time will influence the smell.