Morbier, a Regional French Cheese
A History of Morbier
In the mountainous region of Franche-Comté, in eastern France, there lies a small village called Morbier. This village is most famous for its namesake cheese: Morbier. This renowned cheese has a storied history and traditionally crafted techniques that date back centuries.
The first written records of Morbier date back to the 12th century. At that time, cheesemakers used to make two batches of cheese each day. The morning batch was made from the rich, creamy milk of the morning milking. The evening batch was made from the milk of the evening milking, which was thinner and less fatty.
The cheesemakers would layer the two batches of cheese on top of each other, resulting in a cheese with a distinctive black line running through the middle. This line was created by a layer of vegetable ash, which was added to prevent the two layers of cheese from sticking together.
The Production of Morbier
Morbier is still made using traditional methods today. The cheesemakers start by heating the milk to a temperature of 32°C (90°F). They then add rennet to the milk, which causes it to coagulate. The coagulated milk is then cut into small pieces and allowed to rest for a period of time.
The cheesemakers then place the curds into molds and press them to remove the excess whey. The cheese is then turned and pressed several times over a period of days.
Once the cheese has been pressed, it is placed in a curing room where it is allowed to age for a minimum of 45 days. During this time, the cheese develops its characteristic flavor and texture.
The Flavour of Morbier
Morbier is a semi-soft cheese with a slightly springy texture. It has a mild, nutty flavor and a hint of sweetness. The black line of vegetable ash adds a slight smoky flavor to the cheese.
Morbier is a versatile cheese that can be used in a variety of dishes. It can be eaten on its own, as an appetizer, or as part of a cheeseboard. It can also be melted in dishes such as fondue or grilled cheese sandwiches.
The Health Benefits of Morbier
Morbier is a good source of protein and calcium. It also contains a number of vitamins and minerals, including vitamin A, vitamin B12, and potassium.
The black line of vegetable ash in Morbier contains activated charcoal, which is known to absorb toxins from the body. This makes Morbier a good cheese to eat after a heavy meal or if you are feeling unwell.
Conclusion
Morbier is a delicious and nutritious cheese with a unique history and flavour. It is a versatile cheese that can be used in a variety of dishes. Morbier is also a good source of protein, calcium, and vitamins and minerals.
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