Cheese, morbier

Origins and history

Morbier cheese originates from the Jura Mountains in France, where it has been produced for centuries. Traditionally, Morbier was made by layering leftover curds from the morning and evening milkings, separated by a layer of ash. This unique process gave the cheese its signature appearance. Today, Morbier is still produced using traditional methods, and it holds a protected designation of origin (PDO) status in France.

Nutritional information

Morbier cheese is a good source of calcium, protein, and essential vitamins. It is relatively high in fat, but the exact nutritional content can vary depending on the specific brand or producer. A typical serving of Morbier cheese provides approximately 100-120 calories, 6-8 grams of protein, and 8-10 grams of fat.

Allergens

Contains milk.

How to select

When selecting Morbier cheese, look for brands or producers that adhere to traditional production methods and use high-quality milk. The cheese should have a fresh, clean aroma, without any off-putting odors. Opt for Morbier with a creamy, supple texture and a well-defined ash layer. Avoid cheeses that appear dry, cracked, or overly aged.

Storage recommendations

To maintain the freshness and quality of Morbier cheese, store it in the refrigerator at a temperature between 35°F to 45°F (2°C to 7°C). Keep the cheese wrapped in wax or parchment paper to allow it to breathe. Consume Morbier within 1-2 weeks of purchase for optimal taste and texture.

Preparation tips

Morbier cheese can be enjoyed on its own or paired with various accompaniments. It is commonly served on cheese boards, accompanied by crusty bread, fresh fruits, or honey. Morbier melts beautifully, making it a great addition to grilled cheese sandwiches, quiches, or savory tarts. It can also be used in fondue or melted over roasted vegetables for a creamy, indulgent twist.

Substitutions

Brie, raclette, or fontina cheese can be used as substitutes for Morbier, although they may not replicate the exact flavor or appearance of the original cheese. However, if Morbier is not available, any creamy, semi-soft cheese with a mild to medium flavor can be used as a substitute.

Culinary uses

Morbier cheese is commonly used in French cuisine, particularly in the regions of Jura and Franche-Comté. It is enjoyed on its own, as part of a cheese platter, or incorporated into various dishes. Morbier is a versatile cheese that can be used in both sweet and savory recipes, adding a creamy, nutty flavor to dishes like quiches, gratins, and salads.

Availability

Morbier cheese is primarily produced in the Jura Mountains region of France. It is also available in specialty cheese shops and gourmet markets worldwide. Additionally, some artisanal producers outside of France have started making Morbier-style cheeses.