Morbier

1. History

Morbier originated at the end of the 18th century in Franche-Comté, in isolated High Jura farms, when peasants lacked milk in winter to make Comté wheels.To protect the evening milking curd, they covered it with ash from the pan bottom, then added the morning curd the next day.

This farm cheese, initially for personal consumption, was named Morbier at the end of the 19th century after the Jura village.Its production expanded after World War II, thanks to ENIL Poligny students who spread it across France.

Early written records mention a "Petit Morbier" weighing 8 to 10 kg, with a central striped line.

2. Physical characteristics

Morbier is a raw cow's milk cheese, uncooked pressed dough, cylindrical in shape with flat faces and slightly convex sides.

It weighs about 3.5 to 4 kg, with a diameter of 12 to 14 cm and height of 3 to 4 cm.Its distinctive feature is the thin horizontal black line in the center, now traced with vegetable charcoal.

The rind is thin, slightly downy to mottled, beige to gray-yellow in color.

3. Taste profile

Morbier offers a creamy, melting texture with fresh dairy and slightly fruity aromas.

On the palate, it reveals notes of cream, cut hay, and nuts, with a slight bitterness and spicy edge from aging.Its central line adds a unique mineral touch.

It is mild and persistent, perfect at the end of a meal or on a cheese board.

4. Production zone and period

Produced in the Jura massif, mainly in the departments of Jura (39), Doubs (25), and Ain (01).

Manufactured year-round, but historically winter-only, linked to Comté production.Montbéliarde and Simmental French cows provide milk from Jura pastures.

High-altitude areas of Haut-Doubs and Haut-Jura offer an ideal terroir.

5. Certification

Morbier has held AOP status since 2002, protecting its craftsmanship and geographical origin.

Previously, AOC was granted in 2000, ensuring farm and fruitière traditions.Only raw cow's milk from delimited areas is allowed.

This certification preserves its authenticity against 1960s delocalization.