Morbier cheese
Morbier (French pronunciation: [mɔʁbje] ⓘ) is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a yellowish, sticky rind.
| Morbier | |
|---|---|
| Country of origin | France |
| Region, town | Franche-Comté, Morbier |
| Source of milk | Cows |
| Pasteurized | Depends on variety |
| Texture | Semi-soft |
| Fat content | 45% |
| Certification | Protected Designation of Origin, French AOC for both Morbier Jura and Morbier Doubs |
| Named after | Morbier |
| Related media on Commons | |
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