Morbier Kaas

Morbier, the Two-Tone French Cheese

A Culinary Journey into the World of Black and White

In the heart of France's Jura Mountains, there lies a cheese that captivates both the eye and the palate—Morbier. Renowned for its striking two-tone appearance, Morbier has a rich history and a flavor profile that has delighted cheese enthusiasts for centuries.

The Tale of Two Layers

Morbier's unique appearance stems from its unique production process. Traditionally, farmers would make two batches of cheese per day and separate them overnight with a layer of vegetable ash. This ash layer acted as a protective barrier, preventing the two batches from sticking together.

When the cheese was pressed the next morning, the ash layer remained embedded within it, creating the distinctive black line that separates the two layers. The bottom layer, made from the evening milk, is creamier and richer, while the top layer, from the morning milk, is slightly sweeter and milder.

A Symphony of Flavors

Morbier's flavor profile is as complex as its appearance. The ash layer imparts a subtle smokiness to the cheese, while the two layers offer a harmonious blend of textures and flavors. The bottom layer is dense and buttery, while the top layer is more supple and slightly nutty.

Pairing the Perfection

Morbier's versatility makes it a culinary chameleon. Its rich flavor pairs well with robust red wines, such as Cabernet Sauvignon, or lighter white wines like Pinot Grigio. For a more indulgent experience, try it with a glass of Champagne.

It also complements a variety of fruits, nuts, and breads. A drizzle of honey or a sprinkling of toasted walnuts elevates its sweetness, while a slice of crusty baguette provides the perfect contrast to its creamy texture.

A Culinary Legacy

Morbier's origins can be traced back to the 18th century, when it was produced in the region surrounding the town of Morez. Its popularity spread throughout France and beyond, earning it a protected designation of origin (PDO) in 2009.

Today, Morbier is still produced using traditional methods, ensuring its authenticity and preserving the unique culinary heritage of the Jura Mountains.