News

Comté & Morbier, Franche-Comté cheeses

Both Comté and Morbier are cheeses made from raw cow's milk. It was in Franche-Comté, and more specifically in the Jura Mountains, that these famous cheeses were born. The result of the hard, collaborative work of local people, Comté was awarded an Appellation d'Origine Contrôlée in 1958 and an Appellation d'Origine Protégée in 1996. As for Morbier, the award of an AOC in 2000, consolidated by an AOP in 2002, gave it back its letters of nobility.

Morbier, the legend :

It's said that one day a gust of wind blew ashes onto drying cheeses. That's how Morbier was born. More pragmatically, this cheese was born in the eponymous village of "Morbier", "Morbys " at the time. " Bys " was the patois name of a spring that flowed upstream from the village.

Morbier, the birth :

This raw cow's milk cheese also originated in the Jura mountains. At a time when harsh winters prevented farmers from taking their evening milked milk to the dairy. So, to protect it, the farmers placed a thin layer of ash collected at the foot of the cauldron. Then, with the next morning's milking, the farmers covered the first part of the cheese. Morbier cheese was born!

Gentle pastures :

Our brave Montbéliardes and Simmentales produce around 400 liters of raw milk. This makes it possible to produce a wheel of cheese weighing up to 40 kg. In Franche-Comté, winters are harsh and snowy. But once spring returns, to the sound of our Montbéliardes' bells, the Jura meadows bloom again, giving the future cheese a taste of pasture.

Montbeliarde cows

"Fruitière, the fruit of human labour:

In those days, farmers owned fewer animals. The size of a millstone meant they had to work together, forming "fruitières " to pool the fruits of their labor, hence the name.

Former cheese dairy - Arlay

Off to the ripening cellars:

For Comté cheese, the maturing period is at least 4 months for the most demanding. But gourmets will wait 12, 18, 24 months or more for a tasty Comté.

For Morbier, ripening must last at least 45 days, during which time the cheese is pampered, turned over and rubbed with brine (a mixture of salted water) to form the rind.

Aromatic palette :

Many factors influence the aromatic palette of these cheeses. Indeed, the micro-terroir, the know-how, the season and the length of ripening will all influence the flavors. Younger cheeses have lactic aromas. Older cheeses have fruitier aromas. If it's a summer cheese, i.e. if the cows have grazed all summer in the meadows, or a winter cheese, the aromatic palette won't be the same.

Conseil JurAbsolu :

Comtés and Morbiers are rich in calcium, vitamins A, zinc, etc. In short, these cheeses are good for your health and balanced diet. Enjoy them with a glass of Savagnin and some walnuts.

Tasting example - Comté, Morbier & walnuts