Morbier Kaas

Morbier, a French Treasure

A Unique Cheese with a Dark Line

Morbier is a semi-soft, cow's milk cheese originating from the Franche-Comté region of eastern France. It's known for its distinct horizontal black line of vegetable ash that runs through the center, dividing the cheese into two layers. The ash line not only adds visual appeal but also plays a role in the cheese's flavor and preservation.

Flavor Profile and Texture

Morbier has a mild, buttery flavor with a slight tang and a nutty finish. Its texture is smooth and supple, with small, evenly distributed eyes. The ash line adds a subtle earthy and slightly smoky flavor to the cheese, creating a harmonious balance of flavors.

History and Production

The origins of Morbier cheese date back to the 19th century. Farmers in the Franche-Comté region would make two pressings of cheese per day. To prevent the evening milk from spoiling overnight, they would cover the first layer of cheese with a layer of ash before adding the second layer the next morning. This practice gave Morbier its characteristic ash line.

Varieties and Pairing

Morbier is traditionally made in a round shape with a diameter of about 7 inches and a weight of around 8 pounds. It has a bloomy rind that may vary in color from white to orange-brown. Morbier pairs well with fruity red wines, such as Pinot Noir, and complements salads, sandwiches, and charcuterie boards.

Nutritional Value and Health Benefits

Morbier is a good source of protein, calcium, and vitamins. It also contains beneficial bacteria that aid in digestion. The ash line provides additional minerals, such as potassium and magnesium.

Tips for Enjoying Morbier

* Serve Morbier at room temperature to allow its flavors to fully develop. * Pair Morbier with fruit preserves or honey to enhance its sweetness. * Use Morbier in grilled cheese sandwiches or melted over pasta for a creamy and rich flavor.