Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2026-05-08
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Auvergne-Rhône-Alpes, Bourgogne-Franche-Comté, France, consumer information, cows’ milk cheese, designation of origin, labelling, product designation, quality control of agricultural products








C_202602638EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/2638


8.5.2026






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2026/2638)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)


‘Morbier’


EU reference number: PDO-FR-0179-AM04 – 16.2.2026
                  

1.   Name of product

‘Morbier’
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Sector







☑


Agricultural products










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Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

France
5.   Member State authority communicating the standard amendment


Organisation

Ministry of Agriculture, Agri-food and Food Sovereignty
6.   Qualification as standard amendment

The application for an amendment to the ‘Morbier’ PDO does not involve any of the three situations constituting a Union amendment; specifically it does not:






(a)


include a change in the name of the protected designation of origin;










(b)


risk voiding the link to the geographical area;










(c)


entail further restrictions on the marketing of the product.




The French authorities therefore consider that the application is for a standard amendment.
7.   Description of the approved standard amendment(s)


Title

Responsible department in the Member State

Description

The contact details of the National Institute of Origin and Quality have been updated.






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The amendment affects the single document.





Title

Applicant group

Description

The applicant group’s contact details have been updated and a description of its composition has been added.






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The amendment affects the single document.





Title

Type of product

Description

The section relating to the type of product, formerly defined by its class, has been deleted from the specification.






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The amendment affects the single document.





Title

Description of the product

Description

The minimum moisture content on a fat-free basis has been lowered from 58 % to 55 %. Producers are developing a range of more mature and less moist cheeses which are well-regarded during tasting.






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The amendment affects the single document.





Title

Demarcation of the geographical area

Description

It has been added that the milk production stage is understood to mean the milking operation, in order to specify how this stage is to be inspected.
The date of approval of the geographical area has also been added, as has the list of municipalities in the geographical area, updated in accordance with the 2024 Official Geographic Code (without changing the geographical area itself). Finally, it has been specified that maps of the geographical area can be found on the website of the National Institute of Origin and Quality.






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The amendment affects the single document.





Title

Evidence that the product originates in the geographical area

Description

The declaration requirements have been updated: in particular, the obligation to declare the presence of fermented feed has been removed, as its presence anywhere on the holding has been prohibited, and the obligation to declare the use of green feeding has been added.
The traceability elements of the milk and of products made for on-farm producers have also been brought into line with the general and specific provisions added to the section on the method for on-farm cheese production.
The record-keeping elements allowing production conditions to be monitored have also been updated in line with the provisions added to the section on the production method.
The characteristics of the casein plates used to identify the cheeses have been amended (addition of the name ‘Morbier’, the month of production, and the department number instead of its name). It has been added that, for cheeses made on the farm, the plate is green and not yellow as for other cheeses, and bears the indication that it is a farm cheese. Finally, the day or date (instead of the month of production) is affixed to the heel of the cheese, near the plate, to make it easier to anonymise the cheeses during tasting.
It has been added that any cheese that loses the right to use the designation as a result of being declassified cannot be marketed with reference to the name or the characteristic visual appearance of ‘Morbier’, so as to avoid any ambiguity.






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The amendment affects the single document.





Title

Description of the method of production

Description

Land management and fertilisation
A definition of forage areas or potential forage areas as defined in the product specification has been introduced for the purpose of checks.
A definition of permanent grassland has also been added (natural or not turned over for more than five years and planted with a mixture of at least five additional perennial meadow species, including three grasses and two legumes), replacing the definition of pasture area in order to differentiate it from areas of forage crops. Because of its geography and climate, the geographical area for ‘Morbier’ is mostly composed of grasslands, which, thanks to their floral diversity, contribute to the link between the geographical environment and the product.
It has been added that permanent grassland must account for at least 50 % of the holding’s total forage area, the aim being to retain a majority of long-term grasslands with endogenous flora intended to feed the herd.
It has been added that overseeding a grassland more than five years old that has been damaged (without ploughing it) does not affect its status as a permanent grassland, making it possible to enhance the diversity of the existing flora without having a negative impact.
It has been added that the chemical destruction of grassland by a non-selective herbicide is prohibited in order to protect the environment and health, but localised treatments with selective herbicides are authorised to combat weeds.
It has been added that the total nitrogen fertilisation of grassland must not exceed 100 units of nitrogen per hectare per year for each parcel – except for parcels receiving only solid effluents (compost or manure), which may receive up to 120 units of nitrogen per hectare per year – to limit the risk of nitrogen leaching or volatilisation.
The maximum dose of synthetic mineral nitrogen inputs has been lowered from an average of 50 units to an average of 40 units of nitrogen per hectare.
In order to preserve the quality of the soil and flora, the following has been added:






—


the number of applications of organic manure is limited to three per parcel per year;










—


the volume of organic manure applied on each pass must not exceed 30 tonnes of manure or 30 m3 of liquid manure per hectare;










—


the annual dose per parcel is limited to 50 tonnes of manure or 50 m3 of liquid manure per hectare.




The list of authorised organic fertilisers has been supplemented by adding that, from 1 January 2031, the only authorised purification-plant sludge is sludge from plants that exclusively treat effluents and raw materials from PDO processing facilities, in particular to avoid contamination by human pathogens and chemical pollutants, while closing the material loop in accordance with the principle of circular economy. In addition, only manure from livestock farms in the geographical area whose animals are fed without fermented feed may be applied in order to meet the production conditions on animal feed laid down in the specification. For the same reason, it has been added that only manure from livestock farms in the geographical area whose animals are fed without GMOs may be applied from 1 January 2031, to enable the producers concerned to adapt their feed systems to this new constraint.
It has been added that any green waste applied must be in the form of compost or co-compost and must come from the holding, in order to benefit from the sanitising effect of the temperature increase from compost and to avoid the risk of pesticides being present in green waste from private individuals.
It has been added that digestates from methanisation units are authorised for application, provided that the units are located on holdings authorised to produce milk for the production of the PDO or are collectively owned by this type of holding, or that they are located on holdings of GMO-free pigs located in the geographical area and using whey from PDO production facilities.
In addition, inputs from methanisers come from the geographical area and are exclusively:






—


manure from animals fed without fermented feed, comprising at least 60 % of inputs by tonnage (GMO-free as of 1 January 2031);










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dairy water, whey, milk, fats and purification-plant sludge meeting the above conditions;










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catering waste, provided that it is systematically hygienised beforehand; otherwise, only plant-based waste is allowed;










—


unfermented plants: green waste, crop waste, soiled fodder, intermediate crops for energy purposes.




All these provisions on digestates from methanisers make it possible to ensure that material flows are consistent within the holding and the PDO production chain.
It has been added that no slurry may be spread on snow and that slurry must not be spread on frozen soil, in order to avoid pollution that could damage the karst ecosystem in the geographical area.
The time between spreading organic manure and farming a forage area has been increased from four weeks to 42 days (or 35 days for harvesting dry fodder), in order to align with the literature on the lifespan of pathogenic micro-organisms and thus avoid contamination, as the production technology for ‘Morbier’ is particularly sensitive. It has also been added that this period is 21 days for synthetic mineral manure.

Milk production

A definition has been added for ‘milk delivered’ (the sum of all milk sold by the holding and all milk processed on the farm, under the PDO and outside the PDO), in order to clarify the data to be used for inspections.
Definitions for ‘dairy cows’ (lactating and dry cows) and ‘dairy herd’ (dairy cows, heifers and calves) have also been added to clarify which animals are affected by the different production conditions.
It has been added that the milk producer complies with the specification every day of the year, regardless of whether or not the milk is processed into ‘Morbier’, and that if milk production is interrupted, the dairy cows remain on the holding and cannot be boarded elsewhere. This is to ensure that the dairy cows are managed and fed in accordance with the specification all year round and to avoid opportunistic milk production.
It has been added that dairy cows joining the holding and heifers born on or joining the holding are of the corresponding breed code and that cattle parentage certification must be adhered to, in order to ensure full compliance with the requirement to use only the Montbéliarde and French Simmental breeds (and their crosses), which are adapted to the geographical area and are traditionally used to make ‘Morbier’.
It has been added that from the 2031/2032 marketing year, per holding and per 100 000 litres of milk delivered each year, at least one heifer per age group is born and reared, with the aim of ensuring the good health of the animals, which contributes to the quality of the milk used, but also of ensuring animal welfare in terms of limiting transport times, ensuring stable living conditions and preserving the know-how of the holdings’ breeders.
It has been added that any pregnant dairy cow or heifer introduced into the dairy herd less than one month from the due date must have been fed without fermented feed or GMOs during the month prior to arrival, in order to ensure that the feed complies with these two points of the specification for a certain period of time before milk production. It has also been added that if the heifers are boarded elsewhere, they are fed without fermented feed and without GMOs on their host farm.
The grazing area actually used has been increased from 1 hectare to 1,3 hectares in order to ensure sufficient resources in terms of quantity and quality (through more extensive grazing). It has also been added that the holding’s stocking rate may not exceed a total of 1,3 livestock units per hectare of forage area, in order to ensure the continuation of extensive farming systems with a forage-feeding system resilient enough to feed all animals on the holding, in the face of climate change.
It has been added that the amount of milk produced by an authorised holding may not exceed 4 600 litres of milk delivered per hectare of forage area or potential forage area located in the geographical area. This is to strengthen the link between the product and its geographical area by adapting the level of milk production to the area’s soil and climate potential. The application of this rule can be deferred to the 2031-2032 marketing year for operators who so require. Similarly, the total amount of milk delivered by the holding may not exceed 1,2 million litres of milk per marketing year, in line with grazing practices, animal monitoring and the level of milk production in relation to the characteristics of the natural environment. The application of this rule can be deferred to the 2031-2032 marketing year for operators who so require. The number of dairy cows is limited to 50 per annual work unit (AWU), with the means of calculating AWUs specified per type of labour (number of salaried AWUs capped at 1,2 AWUs) and per working-time percentage, in order to pursue these same objectives.
The provisions allowing fermented feed to be used to feed a herd other than the dairy herd (such feed already being prohibited for the dairy herd in the existing specification), have been deleted, as the presence of any silage product or other fermented feed is now prohibited throughout the year and throughout the entire holding.
The ban on GMOs in the dairy herd’s feed has been replaced by a ban for all ruminants on the holding, in order to avoid the risk of cross-contamination. In relation to crops, the word ‘transgenic’ has been replaced by ‘GMO’ for the sake of consistency.
It has been added that the fodder must be stored where it is sheltered from bad weather and must not become soiled or mouldy, in order to preserve the quality of the hay and thus promote animal welfare and the quality of the milk.
Conditions have been added on the use of green feeding to ensure that it is carried out under hygienic conditions and to encourage grazing:






—


pasture accounts for at least half of the daily ration of roughage;










—


the number of days of green feeding, combining all types of feed, is limited to 100 days per year;










—


the fodder is harvested properly, brought back and distributed fresh and must not be heated before being given to the animals;










—


troughs are cleaned of leftovers before any fresh fodder is added.




As regards the dairy herd more specifically, for which the distribution of whey – with the exception of whey produced on farms – is prohibited in the existing specification, it has been added that it must be distributed directly after manufacture in order to limit the risk of micro-organisms developing.
As regards dairy cows, the basic intake has been amended to authorise fodder from grassland as well as other fodder (fodder beet, green maize, meslins, etc.), while retaining the list of prohibited fodder (cabbage, leeks, etc.). The use of grass and hay is regulated by other provisions (minimum percentage of permanent grassland, minimum area of grassland per cow in production, etc.).
The minimum area of grassland made available per cow producing milk has been increased from 20 ares to 25 ares in order to ensure this resource is available, even in adverse climate conditions.
It has been added that the milk intended for the production of the PDO comes from holdings where the dairy cows have not consumed fermented feed or GMOs for at least six months, in order to ensure a microbial flora typical of a feed system based on grass and hay and to avoid health risks.
Lastly, it has been specified that the maximum annual quantity of supplementary feed in the existing specification is to be understood to mean per dairy cow, and that the heifer herd’s consumption is calculated on the basis of a flat-rate amount of 500 kilograms per livestock unit in the same herd. It has also been specified that this amount includes dried plants. These various elements make it possible to specify the inspection procedures.

Milking

It has been added that milking robots are banned from holdings, and that milking must take place at regular times, with the aim of maintaining a system of milking at regular intervals that is compatible with the actual grazing patterns of the dairy cows.
It has been added that cleaning, udder preparation and the attaching of the clusters are done manually, in order to better monitor the animals and avoid routine disinfection.
It has been added that the milking equipment are inspected every year, with an obligation to carry out the recommended repairs within a maximum of one month. The same provision has been added for milk storage equipment. These provisions are intended to ensure that the equipment is in good working order to preserve the quality of the milk.

Collecting and using the milk

It has been added that the milk collection period may be extended from every two to every three milkings in the event of exceptional road traffic problems caused by adverse weather conditions, in line with the provision in the existing specification allowing the maximum delay before renneting to be extended for the same reasons.
The term ‘production premises’, which is too vague, has been replaced by ‘production facility’, which is defined as the place where all the cheese production stages are carried out, from receiving the milk to starting the maturing stage.
It has been added that the maximum temperature for storing the milk at the facility is 18 °C, as already stated in the existing specification for storage at the farm (the minimum temperature is 10 °C). This is to clarify that the same temperature requirements apply to storing milk at the farm and at the production facility.
The term ‘manufacturing’, which is too imprecise, has been replaced by ‘renneting’, without changing the manufacturing process.
As the period between the earliest milking and renneting may be extended in the event of road traffic problems according to the existing specification, this maximum period is set at 36 hours in order to regulate this exceptional practice.

Processing

Conditions for the use of lactic starters have been added to regulate their use (addition in liquid form after cultivation on milk, a reconstituted milk medium or whey from the facility, or by direct seeding, and in the case of a reconstituted milk medium, with a maximum volume of 3 % of the volume of milk used and a maximum dry extract of 12 %).
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.
It has been added that the pH of the cheese one day after renneting must be less than 5,35, in order to verify that the process has enabled complete acidification.
It has been added that the point at which to begin cutting the curd and draining the whey, which are the most important stages, is decided by human intervention, in order to ensure that these stages of production can be adapted according to different parameters (milk composition in particular).
It has been added that the use of calcium chloride and lactic acid is authorised for renewing the brine, as they permit a balance of mineral content between the brine and the cheese.

Maturing

The species of wood used for the maturing boards has been specified as spruce, which regulates the cheeses’ moisture content and has good mechanical strength, allowing the boards to be kept for longer.
It has been added that the maturing boards are cleaned and dried after each batch in order to maintain a microbiological balance while ensuring the product’s quality in terms of hygiene.
It has been added that operators in the sector place the product on the market within 180 days, not including the ‘best-before’ date. The group has found that, while the range of cheeses available is enriched by more mature cheeses, unpleasant, atypical flavours and a drop in quality occur after six months of maturing.

On-farm production

Specific production conditions for cheeses produced on the farm have been added to guarantee the specific characteristics of on-farm production:






—


the total volume of milk processed on the farm for all types of production is limited to 500 000 litres per year and, where milk is stored on the farm, it is stored at between 10 °C and 18 °C;










—


working with closed vats is prohibited;










—


the cheeses are matured by the farm’s producer at their production site.




Finally, provisions on the preservation of knowledge have been added, with milk producers required to undergo an induction period in the sector in the year preceding or following their authorisation, and with authorised production facilities required to organise an annual meeting for their milk producers.
In addition, for at least one farmer per holding, the requirement has been added to participate once a year in an information meeting organised by the production facility or the group.
These provisions are intended, on the one hand, to inform new milk producers of the requirements of the specification and good practices and, on the other hand, to preserve knowledge and maintain the participation of all individuals in community life within the sector.






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The amendment affects the single document.





Title

Details bearing out the link with the geographical environment

Description

The wording of this section has been amended without changing the link with the geographical area. It has been specified that half of the forest in the geographical area is made up of spruce trees and that the features characterising the geographical area are being adversely affected by today’s climate trends.






☑


The amendment affects the single document.





Title

References to the inspection bodies

Description

The contact details of the inspection bodies have been updated.






☐


The amendment affects the single document.





Title

The specific labelling details

Description

It has been added that the requirement for the registered name and the European Union PDO logo to appear on the labelling is understood to mean in the same visual field, in addition to the mandatory information provided for in the legislation on the labelling and presentation of foodstuffs, for inspection purposes.
The requirement to identify the maturing facility on the labelling of the whole cheeses has been extended to apply to all labelling of Morbier.
It has been added that it is not mandatory to indicate the length of the maturing period, but that if it is indicated, it must take the form of the minimum number of days that the cheese has spent in an undertaking authorised to mature ‘Morbier’.






☑


The amendment affects the single document.





Title

National requirements

Description

The main points of inspection have been updated in the light of changes in production conditions. In particular, provision has been made for points relating to on-farm cheese production.






☐


The amendment affects the single document.




SINGLE DOCUMENT

Designations of origin and geographical indications of agricultural products


‘Morbier’


EU reference number: PDO-FR-0179-AM04 – 16.2.2026
                  

1.   Name(s)

‘Morbier’
2.   Geographical indication type







☑


PDO










☐


PGI










☐


GI




3.   Country to which the defined geographical area belongs

France
4.   Description of the agricultural product

4.1.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143


                  0406  – Cheese and curd
4.2.   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.
Throughout each slice the cheese has a continuous, firmly fused, horizontal, central black line.
Its rind is natural, rubbed, of regular appearance, smeared, and bears the imprint of the frame of the mould. Its colour is beige to orange with shades of orangey brown, orangey red and orangey pink. Its paste is homogeneous and ivory to pale yellow in colour, with frequently a number of scattered openings the size of a redcurrant or small flattened bubbles. It is soft to the touch, smooth and melting and not very sticky in the mouth and its texture is smooth and fine. 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. The flavours are balanced. The cheese has a minimum fat content of 45 grams per 100 grams after complete desiccation. The moisture content of the fat-free cheese must be between 55 % and 67 %.
4.3.   Derogations on sourcing of feed (for products of animal origin designated by a protected designation of origin only) and restrictions on sourcing of raw materials (for processed products designated by a protected geographical indication only)

Given the constraints on the dairy cows’ feed, approximately 70 % of the dry matter feed in a year comes from the geographical area.
Fodder resources in the area are not always sufficient to feed the herds, and not all complementary feed can be produced in the area given the soil and climate conditions.
Because the dairy cows’ basic intake comes from the geographical area and the quantities of complementary feedstuffs are limited, the product’s characteristics, which are essentially due to the geographical environment, are not affected by these external factors.
The dairy cows’ basic intake comprises grass grazed throughout the growing period, and during the winter, hay or second-cut hay likewise harvested in the geographical area, as well as other fodder from land located in the geographical area.
In order to guarantee a close link between the area and the product through specific feed from the geographical area, supplementary feed (including dehydrated plants) is limited to 1 800 kg per dairy cow per year. On the holding, the grazing area actually used must be at least equal to 1,3 hectares per dairy cow.
The dairy cows graze after the snow has melted and as soon as the soils’ bearing capacity allows. In the grazing season, the cows in production use at least 25 ares of grassland per dairy cow.
Fermented feed, whether silage or not, is prohibited on the holding all year round.
It is forbidden to supply ruminant herds on the holding with animal feed that is subject to the labelling requirement laid down in the rules on genetically modified organisms.
The milk used to produce ‘Morbier’ comes solely from a dairy herd of Montbéliarde cows of breed type 46, or from French Simmental cows of breed type 35, or from crosses of these two breeds of certified descent.
4.4.   Specific steps in production that must take place in the identified geographical area

The production of the milk (milking) and the production and maturing of the cheese take place in the geographical area.
4.5.   Specific rules concerning packaging, slicing, grating, etc. of the agricultural product the registered name refers to

—
4.6.   Specific rules concerning labelling of the agricultural product the registered name refers to


Mandatory information

In addition to the mandatory information required by the rules on the labelling and presentation of foodstuffs, the labelling of each cheese bearing the designation of origin ‘Morbier’ includes the following in the same field of vision:






—


the registered name of the designation of origin in characters at least the same size of the largest characters on the label;










—


the European Union’s PDO logo.




The labelling may also include the words ‘appellation d’origine protégée’ [‘protected designation of origin’].
The identification (name or business name and address) of the maturing facility is clearly shown on the labelling.

Prohibited information

Irrespective of the regulatory references applicable to all cheeses, the use of any term or other reference accompanying the designation of origin is prohibited on the labelling, advertising, invoices or commercial documents, with the exception of specific trademarks.

Optional information

It is not mandatory to indicate the maturing period. If it is indicated on a voluntary basis, it takes the form of the minimum number of days that the cheese has spent in an undertaking authorised to mature ‘Morbier’.
5.   Concise definition of the geographical area

The production of the milk (milking) and the production and maturing of the cheese take place in the geographical area approved by the National Institute of Origin and Quality (INAO) at the meeting of the competent national committee on 2 October 1998. As at the date of approval of this specification by the competent national committee, this area comprises the territory of the following municipalities, based on the 2024 Official Geographic Code:
Department of Ain: municipalities of Apremont, Belleydoux, Champfromier, Charix, Chézery-Forens, Confort, Echallon, Giron, Leaz, Lelex, Mijoux, Montanges, Plagne, Saint-Germain-de-Joux and Valserhône (only the part corresponding to the territory of the former municipalities of Coupy and Lancrans).
Department of Doubs: all the municipalities of the department.
Department of Jura: all the municipalities with the exception of Annoire, Aumur, Champdivers, Chemin, Longwy-sur-le-Doubs, Molay, Peseux, Petit-Noir, Saint-Aubin, Saint-Loup and Tavaux.
Department of Saône-et-Loire: municipalities of Beaurepaire-en-Bresse, Beauvernois, Bellevesvre, Champagnat, Cuiseaux, Flacey-en-Bresse, Fretterans, Joudes, Mouthier-en-Bresse, Sagy, Saillenard, Savigny-en-Revermont and Torpes.
Maps of the geographical area can be found on the website of the National Institute of Origin and Quality.
6.   Link with the geographical area


Summary of the link

The geographical area comprises the arc of the Jura mountains, a set of limestone plateaux, and its extension into a small part of the adjoining plain. The altitude is often high. The landscape is divided between grassland and woodland, half of which constitutes spruce trees. The grassland’s natural limestone flora is very varied.
The whole of the area is characterised by a continental type of climate, with large differences in temperature between winter and summer, and precipitation which, although spread throughout the year, is considerable in summer. The whole of the area is also defined by a northern climate with a low annual average temperature (despite considerable heat in the summer) and a large number of days of frost. It is a very wet mountain or sub-mountain environment. The rainfall is already considerable at low altitude and increases towards the interior of the massif. Seasonal distribution is characterised by the lack of a dry season. This climate particularly favours the growth of grass.
All these facts, however, are being adversely affected by today’s climate change, with droughts now a possibility in any season.
In the centre and the north of the Jura mountains the importance of grazing has shaped the regional economy based essentially on livestock rearing and above all on dairy production.
The oldest document referring to ‘Morbier’ dates from 1799. The cheese was already known in Paris at that time, which indicates that its origin was older. Originally it was produced at a time when the level of milk was low and in particular insufficient for the production of a wheel of ‘Comté’. The production of ‘Morbier’ and ‘Comté’ are closely linked.
There are currently several theories about the origin of the making of ‘Morbier’. According to one theory, ‘Morbier’ was made out of necessity, on the farms, in order to use two successive milkings to produce a cheese of 8 to 10 kilograms. The first curd loaf was coated with soot taken from under the cauldron in order to provide protection against external contamination and avoid surface deterioration before being put together with the curds of the following batch. The residual layer marked the join between the two batches.
The application of carbon by hand presupposes an exact balance between coating curds which were too dry and coating curds which were too moist. Maintaining a stage performed by hand guarantees that cheesemakers’ know-how in relation to ‘Morbier’ is maintained, as well as respect for tradition.
The livestock rearers in the Jura mountains have over the generations opted for a breed of cow, the ‘Montbéliarde’, which is particularly suited to the local natural conditions and whose milk is well-suited to the regional cheesemaking technologies. Secondarily, they have also opted for the ‘Simmental’, which is less prevalent.
‘Morbier’ is a cow’s milk cheese weighing 5 to 8 kg.
‘Morbier’ is a cheese which is recognisable by a continuous, firmly fused, horizontal, central black line which runs through the whole slice. The black line is obtained solely by coating vegetable carbon on the side of one of the loaves of curds before pressing. With the cheese marked in the centre by this famous black line, its paste is homogeneous in colour from ivory to pale yellow with frequently a number of scattered openings.
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.
The dominant share of grass in the dairy cows’ feed influences the characteristics of the milk and the organoleptic features of ‘Morbier’. Each variation in the floristic composition of the grassland translates into variations in the cheese’s aromatic nuances. This effect can easily be verified over the course of the seasons. That is why several production conditions in the specification aim to preserve the natural floral diversity. These grass resources are preserved by banning genetically modified crops, which could alter the floristic composition or limit its diversity. The richness of the grassland’s flora is also preserved by restricting fertiliser inputs.
The shape of the cheese (a medium-sized cylinder) was originally adapted to production on mountain farms. Dual production, corresponding to two milkings, makes it possible to obtain quite a large size, limiting losses during storage. This size would subsequently be taken over by the cheese dairies (cheesemaking cooperatives), thereby enabling cheese production when the level of milk production is low. This link with the making of cooked pressed pastes, and in particular ‘Comté’, is found in the rind smearing techniques. This type of care contributes, beyond appearance, to the special taste of the cheese.
Using wood for maturing constitutes a direct link with the technological requirements and with the existence nearby of large coniferous forests which are part of the natural environment. 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 removal of lactose, while contributing to the texture of ‘Morbier’, enables the expression of these secondary aromatic nuances.
The central black line was initially obtained by using soot from the cauldron. This technique affirms the link with the production of cooked pressed pastes in Franche-Comté.

Electronic (URL) reference to the publication of the product specification


https://info.agriculture.gouv.fr/boagri/document_administratif-5759f38d-2678-4639-9b82-7d7541359a02



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2026/2638/oj
ISSN 1977-091X (electronic edition)