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- Morbier_cheese abstract "Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the thin black layer 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 Comté (cheese), 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 mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. Nowadays, the cheese is usually made from a single milking with the traditional ash line replaced by vegetable dye.The Jura and Doubs versions both benefit from an appellation d'origine contrôlée (AOC), though other non-AOC Morbier exist on the market.The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.".
- Morbier_cheese thumbnail Morbier_cheese_two_views.jpg?width=300.
- Morbier_cheese wikiPageID "262672".
- Morbier_cheese wikiPageRevisionID "598873167".
- Morbier_cheese aging "1.17774E7".
- Morbier_cheese certification "French AOC for both Morbier Jura and Morbier Doubs".
- Morbier_cheese country France.
- Morbier_cheese hasPhotoCollection Morbier_cheese.
- Morbier_cheese name "Morbier".
- Morbier_cheese pasteurized "Depends on variety".
- Morbier_cheese regiontown Franche-Comté.
- Morbier_cheese regiontown Morbier.
- Morbier_cheese source "Cows".
- Morbier_cheese texture "semi-soft".
- Morbier_cheese subject Category:Cow's-milk_cheeses.
- Morbier_cheese subject Category:French_cheeses.
- Morbier_cheese subject Category:French_products_with_protected_designation_of_origin.
- Morbier_cheese comment "Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the thin black layer 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.".
- Morbier_cheese label "Morbier (Käse)".
- Morbier_cheese label "Morbier (fromage)".
- Morbier_cheese label "Morbier (queso)".
- Morbier_cheese label "Morbier (ser)".
- Morbier_cheese label "Morbier AOC".
- Morbier_cheese label "Morbier cheese".
- Morbier_cheese label "Морбье".
- Morbier_cheese label "モルビエ (チーズ)".
- Morbier_cheese label "莫爾比耶乾酪".
- Morbier_cheese sameAs Morbier_(Käse).
- Morbier_cheese sameAs Morbier_(queso).
- Morbier_cheese sameAs Morbier_(fromage).
- Morbier_cheese sameAs Keju_Morbier.
- Morbier_cheese sameAs モルビエ_(チーズ).
- Morbier_cheese sameAs Morbier_AOC.
- Morbier_cheese sameAs Morbier_(ser).
- Morbier_cheese sameAs m.01mzty.
- Morbier_cheese sameAs Q177727.
- Morbier_cheese sameAs Q177727.
- Morbier_cheese wasDerivedFrom Morbier_cheese?oldid=598873167.
- Morbier_cheese depiction Morbier_cheese_two_views.jpg.
- Morbier_cheese isPrimaryTopicOf Morbier_cheese.