Morbier cheese
E1024000
Morbier cheese is a semi-soft French cow’s milk cheese known for its mild, creamy flavor and distinctive dark ash line running through its center.
Statements (47)
| Predicate | Object |
|---|---|
| instanceOf |
French cheese
ⓘ
cheese ⓘ |
| agingTime |
about 45 days
ⓘ
up to 3 months ⓘ |
| aroma |
fruity
ⓘ
slightly pungent rind ⓘ |
| classification | semi-soft washed-rind cheese ⓘ |
| color | pale yellow paste ⓘ |
| consumptionForm | table cheese ⓘ |
| countryOfNamedPlace | France GENERATED ⓘ |
| countryOfOrigin | France ⓘ |
| fatContent | about 45% fat in dry matter ⓘ |
| flavor |
creamy
ⓘ
mild ⓘ |
| hasFeature |
dark ash line through the center
ⓘ
small irregular holes ⓘ |
| legalProtection | European Union PDO NERFINISHED ⓘ |
| mainIngredient | cow's milk ⓘ |
| milkTreatment |
traditionally raw milk
ⓘ
usually pasteurized ⓘ |
| modernAshType | edible vegetable ash ⓘ |
| namedAfter | Morbier NERFINISHED ⓘ |
| namedAfterType | village ⓘ |
| PDORegion | Franche-Comté NERFINISHED ⓘ |
| PDOStatusGrantedIn | 2000 ⓘ |
| productionRegion |
Ain
NERFINISHED
ⓘ
Doubs NERFINISHED ⓘ Jura department NERFINISHED ⓘ |
| protectedDesignation | PDO ⓘ |
| regionOfOrigin | Jura NERFINISHED ⓘ |
| rindType | washed rind ⓘ |
| servingSuggestion |
cheese board
ⓘ
melted in gratins ⓘ used in sandwiches ⓘ |
| servingTemperature | room temperature ⓘ |
| shape | wheel ⓘ |
| storageRecommendation | refrigerated, wrapped to protect rind ⓘ |
| texture | semi-soft ⓘ |
| textureDetail |
elastic
ⓘ
supple ⓘ |
| traditionalAshSource | soot or vegetable ash ⓘ |
| traditionalProductionMethod | two layers of curd separated by ash ⓘ |
| typicalDiameter | 30–40 cm ⓘ |
| typicalHeight | 5–8 cm ⓘ |
| typicalWeight | 5–8 kg ⓘ |
| winePairing |
Jura white wines
ⓘ
light red wines ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.