Morbier CheeseCATÉGORIE
Cheese is traditionally made from three types of milk:
Morbier Cheese Morbier (meaning "small market-town") cheese is produced in the Jura mountains - at an altitude of 2500 feet - in the area straddled at the border of France and Switzerland. The name for Morbier cheese comes from the village to which its invention is credited, Morbier in the eastern French province of Franche-Comté. It is made up of cow's milk. It has a distinctive appearance because it has two layers, separated by a layer of edible ash. Morbier is known for its sweet, rich, nutty flavor, and creamy texture. The cheese is uncooked and pressed, and allowed to mature for two months. In color, Morbier cheese is white to pale yellow, and it typically ages for only a short period of time, from about a month and a half to three months. It measures 15 – 18 inches in diameter, about 3 inches in height, weighs about 20 lbs., and has a minimum fat content of 45%.
It's creation dates back to 19th century. It was originally made by farmers from Franche-comté who did not have much money to make a big cheese. It is marked with AOC (appellation d'origine contrôlée) which is a trademark of Franche - comté and is made with traditional manner. Without this marking, the cheese may have a slightly different taste or texture, and may contain vegetable additives. PortionIt should be served with mild bread, crackers, nuts and grapes. It pairs best with a light red wine like Gamay, a dry white wine like Sancerre, or with the yellow Jura wine of the region.
GOÛTThe cheese is elastic and springy, with a yeasty aroma and a sweet, fruity taste.
EntrepriseFromagerie Vagne - started in 1926, in Poligny, capital of the County and medieval town backed by the foothills of the Jura Mountains. They sell products like Comté, Morbier, Mont d'Or, Bleu de Gex and Raclette.
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