# Commission Implementing Regulation (EU) No 1128/2013 of 7 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Morbier (PDO)), Division 5.3: Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

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

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 floristic 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 will 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.

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Source: https://www.legislation.gov.uk/eur/2013/1128/annex/II/division/CONSOLIDATED/division/5/division/5.3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1128/annex-II/division-CONSOLIDATED/division-5/division-5.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.