Product 2 – Jurassic cheese (Morbier style) Morbier cheese (pronounced “more – bee – AY”)
Morbier cheese is an artisanal, pressed non cooked cheese with natural brushed rind made with
unpasteurized milk. The cheese is named after the small village of Morbier in the Franche-Comté Region
of France. It is ivory or gold coloured semi-soft cheese immediately recognizable by the dark layer of
vegetable ash separating it horizontally in the middle. It has a rind that is yellowish, moist and leathery.
Morbier milk and Morbier cheese are required to be produced according to the A.O.P.’s cahier des
charges which has numerous requirements and prohibitions. Montbéliarde (95% of the herds) and
French Simmental cows are the only types of cows authorized for the production of Morbier milk.
Traditionally, the cheese consists of a layer of morning curds and a layer of evening curds. When making
Comté cheese, cheesemakers would end the day with leftover curd that was not enough for an entire
Comté mould. Thus, they would press the remaining evening curd into a mould, and spread ash over it to
protect it overnight. The following morning, the half full Morbier mould would be topped up with leftover
morning curds. Today, the cheese is usually made from a single milking with the ash added for tradition.
The wheels are about 40 cms in diameter and 7.5 cms in thickness (or “heel”). Wheels weigh on
average about 8 kgs each.
The aroma of Morbier is strong meadow sweet aroma of nuts and hay, but the flavour is rich and
creamy. Minimum aging is 45 days on spruce boards to 3 to 4 months in temperature and humidity
controlled aging cellars. Aging of Morbier cheese in the 4 month range is further controlled by reducing
the temperature of the cellar and individually wrapping the wheels in cellophane.
Morbier is currently imported from France to Canada. It will be unique to Canada because a) it will be
made from a breed of cattle known for naturally occurring superior fat to protein ratios not presently used
to make cheese in Canada. b) it will apply the terroir concept and non-intensive agricultural to cheese
making in Canada. c) it will apply A.O.P. (Protected Designation of Origin) concepts to Canada relating to
marketing and locality. And d) it will be produced from milk produced by using methods which reduce the
butyric acid levels in the milk which otherwise limit the cheese maker’s ability to make great cheeses.
Note: Morbier cheese is similar to “Le Duanier” cheese from Quebec in diameter, thickness, softness and
the dark vein running through the middle. Most importantly, the two cheeses are distinct in flavour,
aroma, colour, texture and marketability.

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