Leave a comment

Morbier (Jura AOC)

No, this is not a blue cheese – that’s a layer of ash. Be not afraid, this is one mild cheese.

morbier2

While the cheese was originally made in two AOC’s, Doubs and Jura in Eastern France in the region where artisan Comté originates, it is made even more broadly today. Historically, or at least as legend has it, cheesemakers would use the remaining curds from making Comté to start this “extra cheese”. Having then to wait to either the evening milking or the next morning, they’d cast a layer of ash over the curds to deter tiny critters. Today, the charcoal streak that runs through each Morbier is merely decorative and is virtually tasteless. As it goes, Morbier is a fairly young French cheese, originating in the 19th century. It was a way too use up leftover milk that would age more quickly to be available in the markets and stalls while the gig wheel of pressed cheese aged.

Today, Morbier is fairly commonplace cheese these days, with an exotic look that dresses up your cheese board, just enough stink to appeal to your friends who like that sort of thing but with a nutty, earthy and mild flavor that most will enjoy.

Morbier can be fairly stinky, depending on maker, age and how well it was kept by your cheesemonger. I prefer mine to be less on the stinky side and higher in flavor complexity. Regardless of the stink, Morbier is always a mild flavor. Today’s example has an initial tangy acidity, it’s almost fruity but ultimately gives way to a nutty, tangy, earthy  and mouth coating melt.

Morbier pairs well with burgundies and old-world Pinot Noir or any red lower on the acidity. Marsanne/Roussanne and spicy Syrah can work here too.

morbier1

Cheese: Morbier

WhoVarious

Where: Franche-Comté, France

Milk Type: cow (raw)

Texture: semi-soft

Rind: washed

Shape: 10-15lb wheel

Tasting notes: initial acidity, fruity but ultimately nutty, tangy, earthy

Franche-Comté:

 

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Cheese Doodles

An Illustrated Cheese & Other Tasty Morsels

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

%d bloggers like this: