The Morbier

54b9214ebd2d3-morbier-vinDescription:

The Morbier is a French cheese made of raw cow’s milk, named after the village of Morbier in the Jura Massif. It has been protected by the PDO since 2002.

It is easily identified because of its black layer of vegetable coal, separating the cheese horizontally in the midlle.

The Morbier must be ripened for a minimum of  45 days before being distributed.

Origin : France, Franche-Comté

Type of milk : cow

Type of cheese : pressed cheese

Fat : 28,1 %

Recipe : green pea cream soup

Ingredients for 4 people :

500 g green peas

200 g Morbier

12 scallops

4 dl milk

1,5 dl liquid cream

10 mint leaves (from your garden!)

4 chervil branches

Olive oil

Salt and pepper

 

Cook the green peas in salted boiling water for 5 minutes.

Cool down and drain.

Bring the milk and the cream to a boil.

Season with salt and pepper, add the mint leaves, cover and let it steep.

Add the green peas, warm up and mix. Keep warm.

Cut the Morbier into pieces.

Sear the scallops for 1 to 1 ½  minutes on each side.

Place the scallops in soup plates, pour the smooth blended cream delicately.
Spread the Morbier pieces.

Add the finely chopped chervil.

Enjoy your meal !