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Morbier Cheese A Journey Of Flavour And History


Morbier Kaas

Morbier Cheese: A Journey of Flavour and History

Exploring the Enchanting Heritage of Morbier Kaas

Morbier cheese, with its distinctive black line running through its center, has captivated cheese enthusiasts for centuries. Originating in the picturesque French region of Franche-Comté, this semi-soft cheese boasts a rich history and a unique flavour profile that sets it apart from its counterparts.

A Tale of Two Curds: The Birth of Morbier's Black Line

The Practicality and Ingenuity of French Farmers

The hallmark of Morbier cheese lies in its striking black line, which resulted from the ingenuity of 19th-century French farmers. Traditionally, farmers would curd their milk twice a day, but due to their demanding schedules, they couldn't always gather enough milk for a full batch in the morning. So, they would save the morning curd and add it to the evening curd, creating a distinctive layer.

A Symbiotic Relationship: The Role of Bacteria

The black line is formed by the presence of Brevibacterium linens bacteria, which thrive in the cold, humid environment of the aging cellars. These bacteria feed on the lactic acid in the cheese, giving it its characteristic orange hue and contributing to its distinct flavour and aroma.

A Symphony of Flavours: Deciphering Morbier's Taste

Morbier cheese presents a delightful balance of earthy, nutty, and fruity notes. The young cheese offers a smooth and supple texture, while the aged version develops a more complex, firmer texture and a more pronounced flavour.

A Versatile Delicacy: Pairing Morbier with Culinary Delights

Morbier's versatility extends to its pairings. It complements a variety of cuisines, from rustic French bread to fresh fruit. Its unique flavour enhances salads, sandwiches, and even desserts.

Crafting Morbier: A Labour of Love and Tradition

Creating Morbier cheese is a delicate and time-honoured process that requires patience and precision. The milk is heated and coagulated, then the curds are cut and left to rest. The curds are then separated into two batches and the black line is formed. After pressing and aging, the cheese develops its distinctive characteristics.

Preserving a Legacy: Morbier's Protected Designation of Origin

In recognition of its exceptional quality and unique heritage, Morbier cheese has been awarded the prestigious Protected Designation of Origin (PDO) status by the European Union. This designation ensures that genuine Morbier cheese meets strict production standards and originates from the Franche-Comté region of France.

Conclusion: A Culinary Treasure to Savour

Morbier cheese stands as a testament to the ingenuity and craftsmanship of French farmers. Its distinctive black line, rich flavour, and versatility have made it a beloved culinary treasure. Whether enjoyed on its own or as part of a culinary creation, Morbier cheese offers a sensory journey that continues to delight cheese connoisseurs worldwide.


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