Patrick Oconnell
Morbier is a semi-soft cow's milk cheese from the Franche-Comté region in eastern France. It is known for its distinctive appearance, featuring a thin, horizontal black or grey line of edible ash running through its centre. But what does Morbier cheese taste like? While some people find the aroma off-putting, describing it as intimidating and like baby poop, the taste is reportedly milder than the smell would suggest. Morbier is said to have a rich and creamy flavour with a nutty aftertaste. Some people detect subtle notes of a stinky cheese, while others find it bitter. The evening curd is also said to taste fruitier than the morning curd.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft cow's milk cheese |
| Origin | Named after the small village of Morbier in Franche-Comté, France |
| Colour | Ivory |
| Texture | Soft and slightly elastic |
| Rind | Yellowish and sticky |
| Aroma | Mild to strong |
| Flavour | Rich, creamy, fruity, grassy, slightly citrusy, nutty, bitter |
| Appearance | Distinctive thin black layer of edible ash or vegetable dye |
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What You'll Learn
Morbier cheese has a strong aroma but a surprisingly mild taste
Morbier is a semi-soft cow's milk cheese from the Franche-Comté region in eastern France. It is named after the small village of Morbier in the Jura Mountains. The cheese is known for its distinctive appearance, characterised by a thin, horizontal black or grey line of edible ash running through its centre. This ash layer was traditionally used to protect the evening curd from insects and dust until the morning curd was added, creating a unique identity for the cheese.
While Morbier cheese has a strong aroma that may be off-putting to some, its taste is surprisingly mild. The cheese has a rich and creamy flavour with fruity, grassy, and slightly citrusy notes. It offers a subtle hint of the tanginess of a stinky cheese, while also providing some bite reminiscent of harder cheeses. Its texture is described as soft and slightly elastic, similar to a young Gouda.
The unique flavour of Morbier cheese is influenced by the milk source, as the cows' diet includes various wildflowers, wild onions, and other flora found in the wilds of the Livradois. The cheese is aged for at least 45 days, during which it develops its distinct flavour profile. Some producers even age the cheese for extended periods of 100 or 150 days.
When serving Morbier cheese, it is essential to buy it from a dependable source and ensure it is semi-soft, as it can sometimes be found firmer in supermarkets. It pairs well with wine and other accompaniments, enhancing its flavour. The cheese is best stored vacuum-sealed in the refrigerator to preserve its quality.
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It has a rich and creamy flavour
Morbier cheese is a semi-soft cow's milk cheese that originates from the Franche-Comté region of eastern France. It is named after the small village of Morbier and has a rich history and a distinctive appearance. The cheese is known for its thin, horizontal black or grey line of edible ash running through the centre, separating the morning and evening milk curds. While the aroma of Morbier cheese can be strong and pungent, its flavour is described as rich and creamy.
Morbier cheese has a mild taste with a wonderful, nutty aftertaste. It is said to have a rich and creamy flavour, with subtle notes of a stinky cheese and a bite similar to harder cheeses while remaining soft like a young Gouda. The evening milk curd, which forms the bottom layer of the cheese, is fruitier than the morning milk curd. The cheese is aged for at least 45 days, during which it develops a creamy texture and flavours ranging from fruity and grassy to slightly citrusy.
The process of making Morbier cheese has evolved over time. Traditionally, cheesemakers would separate the morning and evening milk curds with a layer of ash, which served a practical purpose of protecting the cheese from insects and dust. Today, some producers age the cheese for extended periods of up to 100 or 150 days, and the ash line is often replaced with vegetable dye to maintain the visual tradition.
The unique flavour of Morbier cheese is influenced by the diet of the cows from which the milk is sourced. The cows in the region feed on a variety of wildflowers, wild onions, and other flora, which contribute to the distinct flavour of the milk and, ultimately, the cheese. The cheese is best stored wrapped in special paper to preserve its flavour and allow it to breathe.
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The cheese has a nutty aftertaste
Morbier cheese is a semi-soft cow's milk cheese that originated from the Franche-Comté region of eastern France. It is named after the small village of Morbier in the Jura Mountains, located a few miles from the Swiss border. The cheese is characterised by a thin, horizontal black or grey line of edible ash or vegetable dye running through its centre, separating the morning and evening milk curds during the cheese-making process.
While Morbier cheese has a strong aroma that some may find off-putting or intimidating, its taste is surprisingly mild with a rich and creamy flavour. The cheese has a fruity or slightly citrusy taste, with subtle notes of a stinky cheese and a harder bite, yet it remains soft like a young Gouda. The evening milk curd tends to be fruitier than the morning milk curd.
The unique flavour of Morbier cheese can be attributed to the milk source, as the cows in the region feed on a variety of wildflowers, wild onions, and other flora that can influence the milk's flavour. The aging process also plays a role in developing the cheese's flavour, as it is typically aged for 45 days but can be extended up to 150 days for a more pronounced taste.
Despite its pungent smell, Morbier cheese has a mild taste and leaves a wonderful, nutty aftertaste. The nuttiness lingers on the palate, complementing the rich and creamy flavours. This aftertaste is a delightful surprise for those who can get past the initial aroma, showcasing the complexity and depth of flavours that this cheese offers.
In summary, Morbier cheese is a unique and intriguing cheese that combines a strong aroma with a mild, creamy taste and a nutty aftertaste. Its distinctive appearance, with the ash line running through it, adds to its visual appeal. Morbier cheese is a true delight for those who appreciate complex flavours and the subtle nuances of cheese.
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It is semi-soft and slightly elastic
Morbier is a semi-soft and slightly elastic cheese. It is made from cow's milk and originates from the Franche-Comté region in eastern France. The cheese gets its name from the small village of Morbier in the Jura Mountains, where it was first made by local cheesemakers for their consumption. The unique characteristic of Morbier is the thin, black or grey line of edible ash that runs horizontally through its centre. This layer was originally added to protect the evening curd from insects and dust until the morning curd could be added, creating a distinct separation of the morning and evening milk curds.
The semi-soft texture of Morbier is a result of its ageing process. The cheese is typically aged for 45 days, during which it develops a creamy texture. Some producers also age the cheese for longer periods, such as 100 or 150 days, which can further influence its texture and flavour. The elasticity of Morbier is subtle, giving it a slightly springy quality without being rubbery.
The flavour of Morbier is often described as mild, with fruity, grassy, and slightly citrusy notes. It has a rich and creamy taste with a nutty aftertaste. The evening curd layer is said to be fruitier than the morning curd layer, contributing to the complex flavour profile of the cheese. While some people find the aroma of Morbier strong and intimidating, the taste is surprisingly mild and sweet. The raw cow's milk used in the production adds depth to the flavour, enhancing its overall character.
Morbier's semi-soft texture and slight elasticity contribute to its overall appeal. The cheese is easy to cut and spread, making it versatile for various serving options. Its texture also allows the flavours to melt smoothly on the palate, creating a delightful sensory experience. The elasticity adds a subtle chewiness to the cheese, providing a pleasant contrast to its creamy mouthfeel.
In summary, Morbier's semi-soft and slightly elastic texture is a defining characteristic that sets it apart from other cheeses. Its texture complements the flavour profile, making it a delightful choice for those who appreciate a complex yet mild-tasting cheese. The elasticity adds a subtle bounce to the cheese, enhancing its overall sensory experience.
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The evening curd layer tastes fruitier than the morning curd layer
Morbier cheese is a semi-soft cow's milk cheese that originates from the Franche-Comté region in eastern France. It is named after the small village of Morbier in the Jura Mountains. The cheese is easily recognisable due to its distinctive thin black or grey layer of edible ash or vegetable dye running horizontally through its centre. Traditionally, this layer was used to separate the morning and evening milk curds during the cheese-making process, with the evening curd layer placed on the bottom and the morning curd layer placed on top.
The evening curd layer of Morbier cheese has a fruitier taste compared to the morning curd layer. This difference in taste can be attributed to the fact that the evening curd is made from milk produced in the evening, which has a different composition and flavour than the milk produced in the morning. The evening milk may have a higher fat content and a more pronounced flavour, contributing to the fruitier taste of the evening curd layer.
The unique flavour of Morbier cheese, including the fruitier evening curd layer, is also influenced by the diet of the cows from which the milk is sourced. The cows in the Morbier region feed on a variety of flora, including wildflowers, clover, and wild onions, which impart a distinct flavour to the milk and, subsequently, the cheese. The aging process further develops the flavour of the cheese, with some producers aging Morbier for extended periods of up to 100 or 150 days.
While the evening curd layer of Morbier cheese is fruitier, the overall taste of the cheese is described as mild, with a rich and creamy flavour and a nutty aftertaste. The aroma of Morbier cheese can be strong and pungent, often likened to baby poop or a compost bin, which may be off-putting to some. However, the taste is surprisingly mild, with subtle notes of a stinky cheese and a bite similar to harder cheeses while remaining soft like a young Gouda.
The distinctive flavour and aroma of Morbier cheese are part of its unique identity, and it is beloved by many cheese enthusiasts. The evening curd layer's fruitier taste contributes to the complex and intriguing sensory experience that Morbier cheese offers, making it a favourite among those who appreciate the nuances of cheese.
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Frequently asked questions
Morbier cheese has a mild taste with a rich and creamy flavour and a nutty aftertaste. The evening curd has a fruitier taste than the morning curd.
Morbier cheese has a strong aroma, which some have likened to baby poop or a compost bin. However, others describe the smell as mild.
Morbier cheese is ivory-coloured, soft, and slightly elastic, with a thin black or grey layer of ash running horizontally through its centre.
Morbier is a semi-soft cow's milk cheese originating from the Franche-Comté region in eastern France.
