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Farm-made in the 19th century, Morbier cheese was made in two steps : the first, coming from the morning milking, was covered with a film of ashes in order to preserve it until the evening milking, forming the second half of this cheese. This characteristic gave Morbier its original aspect, with the presence of a horizontal black stripe through its middle. Today, Rivoire-Jacquemin Morbier comes exclusively from small Jura cheese dairies and ripened in our cellars. The characteristic stripe in this cheese is made of vegetable black. All Rivoire-Jacquemin Morbier cheeses profit from the strict elaboration given to the Franche-Comté label. They hope soon to obtain the AOC (label of origin) they deserve from the public authorities. The specifications of true raw milk Morbier cheese : Production area Doubs and Jura Definition Cylinder 25 to 40 cm in diameter Height : 6 to 8 cm Weight : 3 to 8 Kg Flat faces Slightly rounded heel Rind Natural, smooth, homogeneous, light gray to orange-beige natural color and moderately thick. Stripe Well joined stripe continuous all through the middle of the cut thickness. Aroma Clean and fruited, persistent with a slight taste of cream. Curd Ivory to pale yellow in color with discrete holes. Some larger holes are tolerated. Total dry extract 48% minimum G/S 45% minimum H.F.D. 67% minimum Ripening duration 45 days minimum Temperature: 7° to 15° C Ripening area Doubs and Jura Origin of the milk Montbéliarde or "pie rouge de l'Est" cows bred in the Doubs and Jura departments. Fodder Pasture grass or hay to the exclusion of any form of silage or other fermented feed. Milk collection Daily Renneting time 24 hours in summer, 36 hours in winter. Milk coagulant Rennet Renneting 34° maximum The installations Must have no system that may heat the milk in a very short time to a temperature greater than 40°C (pasteurization HT .ST). Marking Regulation casein plate, dating specifying the day and the month near to the casein plate, the day to the left and the month to the right of the plate which itself will be placed on the heel in compliance with regulations. The marking must remain legible for marketing - ripening. Hygiene of the shops Conditions defined in the health regulations of the departments in the production area, in all regulation texts defined nationally and, in case of exportation, defined by the European Community. Certification The certifying organization, the Committee for the Promotion of Regional Franche-Comté Products, delivers a Franche-Comté label authenticating the Morbier cheese respecting this technical regulation. . |
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