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Cheese from France, Jura massif
Raw cow milk is warmed to no more than 34 °C and set with rennet, and the curd is shaped into two blocks with a thin layer of vegetable charcoal smeared between them before pressing. The salted wheel ripens on spruce boards at 7–15 °C for at least 45 days while its rind is rubbed with water and ferments.
| Raw cow milk | From no more than two successive milkings; may be partly skimmed[morbier-cdc] |
| Rennet | The only coagulant allowed[morbier-cdc] |
| Selected lactic cultures | Sub-cultured or added directly; a starter grown on reconstituted milk is limited to 3 % of the milk[morbier-cdc] |
| WaterAt least 6 % of the milk volume | Added at the start of the make to wash out lactose[morbier-cdc] |
| Vegetable charcoal (carbo medicinalis vegetalis) | For the black line[morbier-cdc] |
| Salt | Dry or in brine[morbier-cdc] |
| Starter | selected lactic cultures |
Total time across the recorded steps: 45 days
What changes: Starting material: raw cow milk from Montbéliarde or Simmental herds
Output: raw milk.
Microbes at work in this step
raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk is warmed to no more than 34 °C and set with rennet, and the curd is shaped into two blocks with a thin layer of vegetable charcoal smeared between them before pressing. The salted wheel ripens on spruce boards at 7–15 °C for at least 45 days while its rind is rubbed with water and ferments. Made in 6 steps over 45 days. The longest step, ripen on spruce boards, rubbing the rind, takes at least 45 days (Cahier des charges de l'appellation d'origine…) and runs at 7–15 °C (Cahier des charges de l'appellation d'origine…).
| Main step | at least 45 daysSet[morbier-cdc] | Ripen on spruce boards, rubbing the rind |
|---|---|---|
| Temperature | 7–15 °CSet[morbier-cdc] | Ripen on spruce boards, rubbing the rind |
| Acidity | pH up to 5.4Set[morbier-cdc] | Smear charcoal between two curd blocks and press |
Morbier's black line is vegetable charcoal smeared by hand between two blocks of curd before pressing, where other pressed cheeses have a plain paste. The milk is raw, the vat never goes above 45 °C, and the wheel ripens at least 45 days on spruce boards with a rubbed rind.
The milk is raw. ANSES, the French food safety agency, names short-ripened pressed uncooked raw-milk cheeses, Morbier among them, as a main source of the bacterial hazards in raw-milk cheese. It says Listeria and enterohaemorrhagic E. coli can kill. It advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses, except cooked pressed ones such as Gruyère or Comté.
Hazards the sources name: Salmonella enterica serovar Dublin, isolated from Morbier cheese.
Every number is labelled with how it is known. How this atlas is made
The specification says farms once made Morbier from two successive milkings; the first curd was coated with soot from under the kettle to protect it until the second was added, which left the line. It was registered as a PDO by Commission Regulation (EC) No 1241/2002 of 10 July 2002. In 2013, 9,700 tonnes were made, more than double the amount thirteen years earlier.
