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 %
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 !