Morbier – 100g
This a semi-soft cows’ milk cheese of France named after the small village of Morbier in Franche-Comté.
Known for its line of vegetable ash and its slightly pungent, nutty flavour and very creamy texture similar to Raclette cheese.
Morbier also melts quite well; a perfect cheese to get some variation for your Raclette party.
Created around the 18th century. It received the AOC label (Protected Designation of Origin) at the end of 2000.
It was originally created by farmers from the Franche-Comté region who did not have enough milk to make a big cheese.
First they conceived the idea to dust the curdle with a light layer of coal soot while waiting for the next milking. Therefore, it will prevent the cheese from spoiling in mid-production.
Thus, they protected and preserved the cheese. A second layer of curdle was then applied to the previous layer, leaving the black line in the middle.
Nowadays, makers of Morbier use vegetable ash (a.k.a. activated charcoal), which is there for purely aesthetic reasons.