Formagium — Index Caseorum Mundi

AOCDOPFRAWikidata Q177727PDO-FR-0179

Morbier

Altri nomi: Morbier Cru de Montagne

Immagine

Morbier

Scheda tecnica

Paese
Francia1 2
Regione
Alvernia-Rodano-Alpi, Borgogna-Franca Contea
Provincia
Ain, Doubs, Giura
Comune
Morbier
Latte
Vacca2 3 4 5 6
Consistenza della pasta
Semidura, Semimolle3 4 8 6
Pressatura
Pressata7
Crosta
Lavata8
Intensità aromatica
Media, Medio-bassa9
Sapore
Lattico, Caramellato7
Aroma
Aromatico, Speziato, Tostato7
Struttura
Liscia, Morbida7
Formula
Vacca · Crudo · Pasta: semidura, semimolle · 1 mese · Crosta: lavata · l'unico formaggio con questa formula
Grasso (come indicato dalla fonte)
45–50%3 · 45%4
Sale
1,41%11
Peso della forma
5 kg – 8 kg7 3 · 7 kg8
Registrazione UE
PDO · PDO-FR-0179 · 11/07/20021
Consorzio di tutela
—
Altri registri
Regno Unito: DOP · 31.12.202012

Composizione per 100 g11

Composizione per 100 g
Energia355 kcal
Acqua43,6 g
Proteine22,8 g
Grassi29,2 g
di cui saturi19,2 g
Carboidrati0 g
Zuccheri0 g
Lattosio0 g
Sale1,41 g
Sodio562 mg
Calcio600 mg
Fosforo430 mg
Colesterolo89 mg

Morbier cheese, from cow's milk

Mappa

Documenti Ufficiali & Fonti

  1. eAmbrosia — Morbier (PDO-FR-0179)
  2. Wikidata Q177727 (CC0)
  3. Morbier (formatge) — ca.wikipedia (CC BY-SA 4.0)
  4. Morbier cheese — en.wikipedia (CC BY-SA 4.0)
  5. Morbier (queso) — es.wikipedia (CC BY-SA 4.0)
  6. Морбье — ru.wikipedia (CC BY-SA 4.0)
  7. Gazzetta ufficiale dell’Unione europea, pubblicazione della domanda — Morbier (EUR-Lex, C_202602638) Description of the agricultural product to which the registered name applies ‘Morbier’ is a cheese made from raw cow’s milk, with an uncooked pressed paste, in the shape of a flat cylinder 30 to 40 centimetres in diameter, 5 to 8 centimetres high, weighing 5 to 8 kg, with flat sides and a slightly convex heel. It is soft to the touch, smooth and melting and not very sticky in the mouth and its texture is smooth and fine. In order to obtain a fine, smooth texture and the expression of fine nuances in the taste of ‘Morbier’, it is essential to use raw milk with a particular lactic flora. The taste is clear with hints of milk, caramel, vanilla and fruit. The taste is clear with hints of milk, caramel, vanilla and fruit. With ageing, the aromatic range becomes enriched by roasted, spicy and vegetable nuances. With ageing, the aromatic range becomes enriched by roasted, spicy and vegetable nuances. Each variation in the floristic composition of the grassland translates into variations in the cheese’s aromatic nuances. The maximum temperature to which the milk may be heated has been lowered from 40 °C to 34 °C, in line with current practices, including for production using raw milk. Description of the agricultural product to which the registered name applies ‘Morbier’ is a cheese made from raw cow’s milk, with an uncooked pressed paste, in the shape of a flat cylinder 30 to 40 centimetres in diameter, 5 to 8 centimetres high, weighing 5 to 8 kg, with flat sides and a slightly c
  8. Morbier (kaas) — nl.wikipedia (CC BY-SA 4.0)
  9. formaggio.it — Morbier D.O.P. Medio bassa, media.
  10. cheese.com — Morbier
  11. ANSES CIQUAL 2020, Morbier cheese, from cow's milk (Licence Ouverte)
  12. GOV.UK — Morbier (Open Government Licence v3.0)

Wikipedia: ru ja nl en es de it fr

Altre schede: TasteAtlas