{
  "url": "https://openlegislation.uk/eu-regulation-2009-1027/annex-II/division-SUMMARY/division-4/division-4.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2009-1027/annex-II/division-SUMMARY/division-4/division-4.2.json",
  "legislation": "eur/2009/1027",
  "legislation_title": "Commission Regulation (EC) No 1027/2009 of 29 October 2009 approving minor amendments to the specification of a name registered in the register of protected designations of origin and protected geographical indications (Morbier (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2009-1027",
  "path": "annex/II/division/SUMMARY/division/4/division/4.2",
  "kind": "division",
  "number": "4.2",
  "heading": "Description",
  "text": "Morbier is a cheese made from raw cow’s milk. It is pressed, uncooked, has a flat cylindrical shape, smooth faces and slightly rounded sides. Its rind is natural, smooth and homogenous, varying in colour from light grey to beige-orange. The interior is an ivory to pale yellow coloured paste, sometimes with small openings. It is supple, glossy and creamy, with a fine texture and a slight creamy flavour. Its most distinctive feature is a horizontal black furrow through the middle. Its weight varies from 5 to 8 kg, its diameter from 30 to 40 cm and its height from 5 to 8 cm. Its fat content (fat/dry matter) is at least 45 % and moisture content in the fat-free cheese (Fromage Dégraissé (H.F.D.) is not more than 67 %.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2009/1027/annex/II/division/SUMMARY/division/4/division/4.2",
    "retrieved_at": "2026-11-01T14:51:09.846473+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}