Yes, this one is out of order again, because the Morbier was a cheese I got in Les Rousses, in what is shaping up to be one of my very favorite cheese places in the whole world. I wrote about it before, but it is worth gushing over some more. There is just something very poetic about a store that exudes: “we do not sell you a lifestyle, we do not want you to buy books, napkins, cute kitchen utensils or coasters or olive picks; we sell cheese, and you eat it. Period, end of the story.” The Morbier is one of those staples in the Mountains of the Jura and the Doubs. It was first made in the late 1700s by farmers who didn’t feel like bringing their milk to town to have it turned into Comté so much anymore. They would take the milk from the cows in the evening, make, if you will, the bottom of the cheese, and sprinkle some ashes on the paste to keep bugs and critters away and then the next day, they would put cheese from the morning milking on top. Today, there is no longer a real need for the line of ash, but it is a tradition and it makes the cheese stand out. No, it doesn’t do anything for the taste.
Morbier has an AOP, so the rules for making it are rather strict: only milk from Montbéliard and French Simmental cows may be used, the animals cannot be fed any silage, them have to be in pastures that are in a specified geographical region and even the amount of room the cows have to roam, munch and ruminate in is regulated – per cow the farmer needs to have at least 2.5 acres. It may all seem a little much, but it is soooo worth it. The semi-soft paste is supple but not rubbery, it has a gorgeous color and the taste – the taste is a symphony. It has saltiness, nuttiness, a bit of barn. It is just a glorious, glorious cheese. Of course, you can get something that vaguely resembles Morbier in your local cheese shop and if you have, you’ll wonder why I am so hysterical about the Morbier – and that’s because you have had the nasty imitation, my friends. Travel to the Jura mountains, get the real deal and you will understand my hysteria.
One thought on “Best Morbier ever – really (Week 44)”
It seems I found my cheese soulmate. This is indeed by far the best morbier ever. We shouldn’t probably say it too loud but it’s a fact.