Name :

MORBIER

Production area:

Doubs, Jura and some villages in the Ain, the Saône and Loire.

Definition:

Cylindric form of 25 to 40 of diameter
thickness: 6 to 8 cms
weight: 3 to 8 kgs.
flat surface, convex sides ("heels")

Rind:

Natural, smooth, homogeneous, light grey to orange beige color without coloring, not too thick.

Stripe:

Equal black over the whole cheese.

Taste:

Distinctive and fruity, persistant and slightly creamy.

Dry extract:

at least 48%

Fat:

at least 45%

Maturing time:

at least 45 days temperature : 7° to 15° C.

Refining area:

Doubs, Jura et quelques communes de l'Ain et de la Saône & Loire.

Milk origin:

Montbeliard-cows or "Pie rouge de l'Est" exlusively bred in the Doubs and Jura..

Food:

Meadowgrass and hay, fermented food is forbidden.

Prophylaxis:

The cattle are free from tuberculosis and brucellosis.

Milkcollecting:

daily

Preserving term:

the milk must be used within 24 hours in summer and 36 hours in winter.

Curdling of the Milk:

rennet

Temperature for
curdling:

34° C maximum

Equipment:

no equipment or installation likely to heat the milk in a
short time to a temperature higher than 40° C (pasteurization) is allowed.

Marks:

A regular caseinshield, the production day to the left of this shield and the production month to the right. According to the rules the shield must be put on the side of the cheese.
The marks must remain legible during maturing and marketing.

Hygiene Conditions of the dairy:

defined in the health regulation of the counties in the production area, as well as national and European regulations.

Nutritious value:

Average contents for 100 g.:
Energy : 347 kcal/1441 KJ - Water (g): 44,3 - proteins (g): 23,6 - fat (g): 28,1 - sodium (mg): 990 - magnesium (mg): 30 - phosphorous (mg): 520 - potassium (mg): 100 - calcium (mg): 760 - iron (mg): 0,3.