Morbier cheese

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Morbier cheese


Morbier is an AOP semi-soft cows' milk cheese named after the small village of Morbier in Franche-Comté. It is ivory coloured, soft and slightly elastic, and is immediately recognisable by the black layer of tasteless ash separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery.

Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Gruyère de Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mould, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. Nowadays, it is usually made from a single milking with the ash added for tradition.

The aroma of Morbier is found somewhat objectionable by some, although the flavour is rich and creamy, with a slightly bitter aftertaste. The Jura and Doubs versions both benefit from an AOC, although other Morbier is available.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Morbier cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Morbier cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380
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Errors and omissions

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