Morbier Aop: The Black Line That Reinvents Your Winter Raclette
Did you know that a simple black line could shake up an entire tradition? This winter, Morbier AOP is coming off the cheese boards to electrify soups, burgers... and especially your raclette evenings!
A distinctive sign that intrigues (and whets the appetite)
It's impossible to miss! With its thin line of vegetable ash bisecting the curd, the Morbier AOP catches the eye before even pleasing the palate. Born in the 18th century on the farms of the Jura region, this uncooked pressed cheese was originally molded in two stages: the morning milking, a layer of ash for protection, then the evening milking. Today, the line remains, as a nod to history... and a great marketing asset!
The Jura terroir in each wheel
Behind its milky softness, one finds 1,800 m to 2,000 m above sea level, flower-filled meadows, and nearly 2,000 milk producers. The French Montbéliarde and Simmental cows graze in the open air before delivering a raw milk rich in flavors. The result? 13,000 tonnes of Morbier cheese came out of the cellars in 2024, all matured for at least 45 days under the watchful eye of the 47 dairies of the AOP.
Manufacturing: a craftsmanship that does not compromise
- Raw milk delivered twice a day to the cheese dairy.
- Curdling, cutting of the curd, light pressing.
- Optional, but traditional, application of edible vegetable charcoal.
- Maturing in a humid cellar (10 to 15°C) with regular rubbing and turning.
Upon tasting, one first bites into a soft and melting texture, followed by notes of cream, hay, and sometimes a hint of roasted hazelnut. A subtle range that charms the palates in search of authenticity.
Raclette: The Tradition Boosted by +20%
According to the latest household surveys, raclette cheese has gained 20% in market share over six years. Each French household now consumes nearly 2 kg per winter. While Emmental and classic raclette cheese still dominate, people are enjoying a variety of flavors: Bleu de Gex, Tomme... and of course, Morbier AOP, a rising star for those who want to impress without being too bold.
Why Morbier is a game changer
Its supple paste melts quickly, but doesn't string excessively: perfect for coating potatoes and cold cuts without smothering the dish. Taste-wise, Morbier cheese provides a balance between milky sweetness and a toasted note that doesn't overshadow the accompaniments. And admit it, that black line oozing over the potato... it makes quite an impression at the table!
Four Recipe Ideas for a Flavorful Winter
- Festive Cheeseburger: Melting Morbier cheese, caramelized onion jam, hint of truffle, and squash pickles.
- Vertical Croque Madame: Layered tower, grilled ham, creamy egg sauce.
- Savory Cookie: Morbier cheese chunks, smoked sausage, crunchy nuts (perfect for appetizers).
- Jura-style Carbonara: Guanciale, tagliatelle, and grated Morbier replacing pecorino for a velvety sauce.
Focus on the festive cheeseburger: a "Jurassic smash"
We press the steak smash burger style, top it with a generous slice of Morbier cheese at the end of cooking (two minutes, no more!) and crown it all with a brioche bun. The combination? Ultra-melty, slightly smoky, enhanced by a truffle onion confit. A chic alternative to the eternal Christmas logs.
Vertical Croque Madame: Guaranteed Wow Effect
Instead of two flat slices, three tightly packed mini croques are stacked on top of each other, held together by a small skewer. Morbier cheese melts into each layer, creating an almost dripping topping, while the ham crisps up on top. A soft-boiled egg tops it all off... It's beautiful, it's delicious, it's Instagrammable!
Wine & Morbier pairings: go local, surprise your guests
The winning combination remains the Côtes-du-Jura Savagnin, whose slight oxidation brings out the roasted notes of the cheese.
Looking for something more original? Try a chilled Crémant du Jura to cut through the fat, or a light red (Trousseau, Poulsard) if you're serving Morbier in a raclette.
Buy well, store well
Choose a wheel with an orange-beige rind, free of cracks. At home, wrap the piece in cheese paper and place it in the vegetable compartment: 8°C, limited humidity. Take it out of the fridge 30 minutes before tasting to let the flavors develop. If there's a slice left after the raclette? Blend it into an onion soup for guaranteed success.
Journey to the Cheese Dairy: An Immersion Worth the Detour
Several cooperatives in the Haut-Jura are opening their doors to the curious. You can watch the curdling process through a glass bay, breathe in the scent of a damp cellar (it tingles a bit!), and then move on to the tasting counter.
Advice: Book early during school holiday periods.
Nota Bene: a brief note on activated charcoal.
The famous black line is made of 100% vegetable charcoal, taste-neutral and permitted by the AOP regulations. No health impact: it only serves to tell the story of the cheese... and to play the star in your raclette photos.
