Less famous than Comté, it is nevertheless one of the essentials on our cheese platters. Morbier, with its characteristic black stripe, is a cheese ofProtected designation of origin.
Made from cow's milk, Montbéliarde or Simmental, it is matured for at least 45 days and produced by 45 cheese dairies in the Montagnes du Jura.
11000 tonnes of Morbier are sold each year.
The origin of this cheese dates back to the end of the 18th century. Although at that time farmers were already delivering their milk to the fruit trees for the production of Comté, they also produced a small cheese on their farm. harsh climate which could constrain travel undoubtedly led peasants to manufacture their own cheese.
A curd loaf, obtained by evening milking, was then protected by ash taken “at the bottom of the cauldron”, before being covered with a second loaf of curd with the next morning’s milking. This is how the famous black ash line of Morbier.
Today, Morbier is made in one go and the black stripe is made from vegetable charcoal.
Le morber is perfectly suited to making a local and delicious fondue ! It brings a good creaminess to the fondue.
We strongly recommend that you accompany this fondue with slices of sausage smoke typical of the region, whether it is Morteau or Montbéliard. Those with a sweet tooth will replace their little piece of bread with a slice of sausage on the end of their pick. A real treat!
1 kg of Morbier
75 cl of Côtes du Jura white
1 clove of garlic
1 sausage Morteau or from Montbéliard
Unlimited dry bread cut into large cubes
A fondue pot with large forks
A wooden spoon to make figure 8s
1. Rub the fondue pan with the crushed garlic clove.
2. Pour 2 or 3 glasses of white wine and heat it.
3. Gradually add the grated Morbier. Stir continuously with a wooden spoon until the Morbier is completely melted. Depending on the consistency of the fondue, add a little more wine if it is too thick.
4. Keep stirring, making figure 8s, to thicken it: the fondue should have the appearance of a smooth, homogeneous cream.
5. Light the fondue burner on the table and place the pan on it, continuing to stir. The fondue is ready.
Other gourmet option with this Morbier fondue, you can also accompany it with some small potatoes which can also replace the pieces of bread. Yum!
Most fruit trees make their own Morbier, or failing that, offer it for sale. So it's in one of them that you'll find what you need to make your fondue!
Here are some addresses to buy some smoked sausage, according to local tradition, small or large intestines, that is to say, Montbéliarde format or format Morteau.
Find other useful information for your next fondue, with a recipe, this time for comté cheese fondue!
To discover more about local recipes just as essential as fondue, visit our page “It gives you a boost” !
And for lovers of the county, stock up on recipe ideas here.