History of Fiouve Or Morbier Aop

This cheese was born by accident, as a tomme producer did not have
enough milk to finish filling his mould.
So he decided to protect it with soot.
With the evening milking, he finished his cheese.
The producer matures it like his other tommes, 3 months.
Then he opened the tomme to taste it, and it was at that moment that
he discovered a magnificent ashy line. Today it is made with vegetable
ash. Our producer recovers his curd in a linen cloth, which makes him
one of the last Farmers.

Fabrication

To produce Morbier, milk from Montbéliarde caws is applied in the raw
state as soon as possible after milking.
The horizontal central black line is exclusively obtained by vegetal
carbon coating on one face before pressing.
The minimum duration of maturing is 90 days. The crust is obtained by
scrubbing with salt water.

Tasting advice

Morbier can be served on a
cheese tray at the end of the
meal. Considering the subtlety of
its taste, we have to enjoy it
before stronger cheeses. It can
also serve to create hot meals.

Wine-pairing

Morbier matches very well with a
Chardonnay or a Roussette. It also
goes with wines from its land such
as red or white Arbois wines and
yellow wine from Jura

Appearance: grey color scattered
with yellow and orange spots.
Texture: firm without flexibility.
Sense of smell: cellar smell pretty
penetrating.
Taste: very sweet and creamy,
strong and fruity flavor

Main Features

Code product : FIOU1
Production place : Franche-Comté, France
Approval number: FR 54 395 173 CE
Maturing place: Lorraine, France
Shelf-life: 60 days
Maturing time: 90 days minimum
Storage temperature: between + 2°C and + 6°C
Weight: 6 k

Nutritional Values

Type of milk: raw cow’s milk
Rind color: orangey beige
Type de cheese: uncooked pressed cheese
Texture color: pale yellow
Ingredients:
– Raw cow’s milk 97,50 %
– Salt 1,40 %
– Rennet 0,60 %
– Carbon vegetable 0,50 %

Energetic value per 100 g

kcal-kJ 388 – 1623
Proteins 23,80 g
Carbohydrate Trace
Salt 1,40 g

Fat content

Fat level in total weight 28 %
Fat level in dried matter 45 %
Dry extract 67 %

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.