PDO Morbier, inimitable character
Where does the ash that runs through Morbier and seems to cut it in two comes from? You have to go back two centuries to find the answer about this exceptional raw cow’s milk cheese. In isolated holdings in Franche-Comté, farmers used to make cheese in two stages. After milking their cows in the morning, they would make curd to put in moulds and cover with a thin layer of wood ash to protect them. The next morning. they add curd from a further milking. Today this black line remains a distinctive feature but is made with edible vegetable ash. The paste is smooth and creamy and yielding and is ideal for use in all cooking styles. It is produced in the Jura mountains. So it can be paired beautifully with Jura vin jaune, so long as you do not overdo it, of course. This pressed uncooked cheese has light yellow paste and often features on classic cheeseboards. The morbier wheel has a diameter of 35cm and is 5 to 8cm thick. It has held controlled/protected designation of origin status since 2000.