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Morbier AOP

      Morbier PDO













Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition.



Description



Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well.



Cooking



Try this cheese with Gewurztraminer or Pinot Noir.




Certification



PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2009

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 2000


Vegetarian



  No


Dietary product



  No


Lactose-free product



  No



NUTRITIONAL VALUE




Calories



   340 - 353 kcal per 100 gr.


Protein



   22 gr. per 100 gr.


Fats



   29.5 gr. per 100 gr.


Fat in dry matter



   45 %


Salt



   1.62 gr. per 100 gr.


Saturated acids



   20 gr. per 100 gr.


The dry residue



   33 %



MACRONUTRIENTS




(Ca) Calcium



  638 mg. ( 28% )*


*(the difference from the average value)



Statistics



10,5 -  Individual visits per month (average)
312 -  All individual visits
08 12 2016 -  Date of publication of this article


Morbier PDO. Foto № 1
Morbier PDO. Foto  № 2



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