Morbier Cheese
By: Anonymous

About

Morbier is a semi-soft cow's milk cheese from Franche-Comté, a region of eastern France bordering Switzerland. Morbier is immediately recognizable by the layer of ash that runs through the center of each wheel. Traditionally, the lower layer was produced from a morning milking, then covered with a thin layer of ash to prevent contamination and keep flies away. Later in the day, a second layer of curds from the evening milking were layered on top of the ash.
Morbier is pale yellow in color with a light brown rind. It comes in wheels roughly twelve inches in diameter and three inches tall, with the the distinctive ash line halfway up. Raw milk versions of the cheese are the most flavorful, with an aroma of freshly cut hay and a pronounced nut flavor.  Unfortunately, raw milk morbier is not available as widely as the considerably blander versions mass-produced using pasteurized milk.

Information
Translations: Morbier siers, Morbier sūris, Morbier Brânză, Morbier sira, Morbier kaas, मौरबीयर पनीर, Morbier Queijo, Морбье сыра, Τυρί Morbier, موربييه الجبن, 모르 비 에르 치즈, Morbier Sýry, Morbier Keju, 莫尔比耶奶酪, Formatge Morbier, Morbier Sir, Morbier Syry, Morbier Formaggio, Morbier גבינה, Morbier Ost, Морбиер сир, モルビエチーズ, Morbier, Morbier, MORBIER Cheese, Queso Morbier, Морбах сиру, Morbier Juusto, Morbier сирене


Tasting Notes
Substitutes: Fontina, Havarti