# 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)), Division 4.2: Description

Extent: E+W+S+N.I.

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 %.

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Source: https://www.legislation.gov.uk/eur/2009/1027/annex/II/division/SUMMARY/division/4/division/4.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2009-1027/annex-II/division-SUMMARY/division-4/division-4.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.