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Search
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T o g g l e t h e t a b l e o f c o n t e n t s
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A c t i o n s
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G e n e r a l
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P r i n t / e x p o r t
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I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Morbier (French pronunciation: [mɔʁbje] ⓘ Morbier in Franche-Comté.[3] [3] [2]
Description [ edit ]
The aroma of Morbier cheese is mild, with a rich and creamy flavour.[1] [4] Raclette cheese in consistency.[5]
The Jura and Doubs versions both benefit from an appellation d'origine protégée [6]
Preparation [ edit ]
Traditionally, the cheese consists of a layer of evening milk curd and a layer of morning milk curd.[3] Comté , cheesemakers would end the day with leftover curd that was not enough for an entire cheese.[3] [3] [3] [1]
Today, it is typically prepared in factories and larger dairy cooperatives from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.[1] [3] [7]
See also [ edit ]
References [ edit ]
^ a b c d e f g Jenkins, S.W. (1996). Cheese Primer ISBN 978-0-89480-762-6 . Retrieved 9 April 2021 .
^ "Morbier" . Cheese.com . Retrieved 2022-05-11 .
^ "Fromage à Raclette" . Cheese.com . Retrieved 2022-05-11 .
^ "Judgment of 17 Dec 2020, C-490/19 (Syndicat interprofessionnel de défense du fromage Morbier), ECLI:EU:C:2020:1043 " . IPcuria.eu . 17 December 2020. Retrieved 8 January 2022 .
^ Mademoiselle . Retrieved 9 April 2021 .
Further reading [ edit ]
t
e
AOC
Non-AOC varieties
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Morbier_cheese&oldid=1231398742 " C a t e g o r i e s : ● F r e n c h c h e e s e s ● F r e n c h p r o d u c t s w i t h p r o t e c t e d d e s i g n a t i o n o f o r i g i n ● C o w ' s - m i l k c h e e s e s H i d d e n c a t e g o r i e s : ● P a g e s u s i n g t h e P h o n o s e x t e n s i o n ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● A r t i c l e s w i t h h R e c i p e s ● A r t i c l e s w i t h A d r m i c r o f o r m a t s ● P a g e s w i t h F r e n c h I P A ● P a g e s i n c l u d i n g r e c o r d e d p r o n u n c i a t i o n s ● A r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s f r o m A p r i l 2 0 2 1 ● A l l a r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s ● A r t i c l e s c o n t a i n i n g F r e n c h - l a n g u a g e t e x t ● A r t i c l e s w i t h G N D i d e n t i f i e r s
● T h i s p a g e w a s l a s t e d i t e d o n 2 8 J u n e 2 0 2 4 , a t 0 2 : 1 8 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
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