Morbier de Chèvre Cheese from Chad

Morbier de Chèvre is a unique adaptation of the classic French Morbier, crafted in Chad using goat’s milk. This semi-soft cheese features a distinctive horizontal layer of vegetable ash, separating the morning and evening milk curds. Its flavour profile offers a tangy, earthy complexity with a smooth, supple texture. Chefs and gourmets will appreciate its versatility on the cheese board and in cooked dishes.

Distinctive Features

Morbier de Chèvre presents as a flat wheel typically weighing between 5 to 7 kilograms. Its rind is thin, washed, and develops a light orange hue with subtle grey and white moulds. The interior paste is pale ivory to light yellow, punctuated by the iconic thin blue-grey line of vegetable ash running through its centre. The texture is semi-soft and pliable, offering a smooth and slightly elastic consistency. It has a moisture content of about 45 to 50 percent, giving it a creamy mouthfeel.

The aroma is distinctly goaty, with notes of fresh hay and a slight earthy undertone from the ash. Its flavour is less pungent than many pure goat cheeses, balancing tangy, lactic notes with a mild, nutty sweetness. The ash layer contributes a very subtle mineral quality that enhances its overall complexity. The fat in dry matter typically ranges from 45 to 50 percent. This cheese is best enjoyed at room temperature to fully appreciate its nuanced flavour and creamy texture.

Cheese Varieties

The primary variety of Morbier de Chèvre remains true to its artisanal roots, using raw goat’s milk from local Chadian herds. Some producers offer a pasteurised version for wider distribution and export markets. The aging period can vary, creating younger, milder cheeses aged around 60 days or more robust versions aged for 90 to 120 days. The vegetable ash used is traditionally derived from local plants, giving each producer’s cheese a unique terroir expression.

Smaller format versions, sometimes called ‘petit Morbier de Chèvre’, are produced for individual servings or smaller households. These mini wheels weigh about 1 kilogram and have a proportionally thicker ash layer. Occasionally, producers experiment with adding local herbs or spices to the ash or the milk, creating limited edition varieties. Despite these variations, the core identity of the horizontal ash line and goat’s milk base remains consistent across all types.

History and Traditions

Morbier de Chèvre originated in the pastoral regions of Chad, inspired by French cheesemaking techniques introduced during the colonial period. Local herders adapted the method using their abundant goat herds instead of the traditional French cow’s milk. The cheese became a way to preserve milk in a climate where refrigeration was historically limited. Its production is deeply tied to the nomadic and semi-nomadic lifestyles of Chadian herders.

The region is famous for its robust culinary traditions, including millet-based dishes, spiced meats, and hibiscus drinks. The ash line, a signature feature, was practically used to separate the morning and evening milk batches. Today, making Morbier de Chèvre is a point of local pride and a growing artisanal craft. It is often served during festive occasions and communal gatherings, symbolising sharing and hospitality.

Production Process

Producers start by heating fresh goat’s milk to about 32 degrees Celsius. They add animal rennet and starter cultures to coagulate the milk into curds over 45 minutes. The curds are then cut into small rice-sized grains to release the whey. The morning milk curds are gathered and placed into moulds, then sprinkled with a layer of sterilised vegetable ash.

The evening milk curds are added on top of the ash layer, creating the characteristic two-tier structure. The cheese is pressed for several hours to expel additional whey and achieve the desired density. It is then brined in a salt solution for flavour and preservation. Finally, the cheese is aged in humid cellars for a minimum of 60 days, during which it is regularly washed and turned to develop its rind and flavour.

Wine or Beverage Pairings

A crisp, dry white wine like Sancerre or Pouilly-Fumé complements the tangy goat notes of Morbier de Chèvre. Their acidity cuts through the cheese’s creaminess while their mineral notes echo the ash layer. A light-bodied red wine, such as a Gamay from Beaujolais, also pairs well without overpowering the cheese’s delicate flavours. For a regional pairing, try a Chadian hibiscus tea, known as ‘karkanji’, which offers a tart, fruity contrast.

Craft beers, particularly saisons or farmhouse ales, work beautifully with this cheese’s earthy and tangy profile. Their effervescence and mild bitterness cleanse the palate between bites. For a non-alcoholic option, a sparkling apple cider or dry pear cider provides a sweet and acidic balance. Traditional millet beer, common in Chad, offers a locally authentic and surprisingly compatible pairing.

Suitable Fruit and Vegetables

Fresh figs and ripe pears are excellent companions for Morbier de Chèvre. Their sweetness contrasts with the cheese’s tanginess and their soft texture complements its creaminess. Grapes, both green and red, provide a juicy, refreshing bite that cleanses the palate. Dried apricots and dates offer a chewy, concentrated sweetness that stands up to the cheese’s robust flavour.

For vegetables, consider lightly roasted bell peppers or caramelised onions. Their natural sugars and soft texture enhance the cheese’s earthy notes. Fresh, crisp apples like Granny Smith add a necessary acidic crunch. A simple green salad with a sharp vinaigrette can also serve as a fresh counterpoint to the rich cheese on a platter.

Suitable Meat and Fish dishes

Thinly sliced prosciutto or serrano ham pairs wonderfully with Morbier de Chèvre. The saltiness of the cured meat highlights the cheese’s creamy and tangy characteristics. Grilled chicken or turkey, seasoned with herbs like thyme and rosemary, provides a mild, lean protein base that lets the cheese shine. The cheese also melts beautifully, making it an ideal topping for a gourmet burger.

For fish, try flaking the cheese over a warm fillet of white fish like cod or halibut just after baking. Its creamy texture will melt into the fish, adding depth and flavour. Smoked salmon is another excellent partner, its robust flavour and oily texture complementing the goat’s milk tang. Avoid strongly flavoured or spicy meats, which can overwhelm the cheese’s more subtle nuances.

Presentation

Remove Morbier de Chèvre from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of about 18 to 20 degrees Celsius, where its flavours and aromas are most pronounced. Present it on a large wooden board or a slate plate to showcase its rustic character. Ensure you have a sharp cheese knife for cutting, preferably a wire cutter or a knife with a holes blade to prevent sticking.

Arrange the cheese as a whole wheel or large wedge to display the distinctive ash line. Place it alongside your chosen accompaniments like fruits, nuts, and charcuterie. Provide separate small knives for guests to serve themselves. For a formal setting, individual cheese plates can be pre-assembled with a slice of cheese and a few garnishes. Always allow guests to see the ash layer, as it is a key visual and conversational feature.

Recipe Ideas

Morbier de Chèvre and Caramelised Onion Tart

This tart highlights the melting quality and tangy flavour of Morbier de Chèvre. The sweetness of slowly cooked onions provides a perfect balance to the cheese’s sharpness. It makes an elegant starter or a light main course for a lunch gathering. The recipe is straightforward but delivers impressive, complex flavours.

You can prepare the onions ahead of time to streamline the process. Serve the tart warm or at room temperature with a simple green salad. The ash line of the cheese will create a beautiful marbled effect when melted. This dish pairs wonderfully with a dry Riesling or a glass of crisp cider.

• 1 sheet of ready-rolled puff pastry
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• 200g Morbier de Chèvre, sliced
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste

1. Preheat your oven to 200 degrees Celsius.
2. Heat olive oil in a pan over low heat. Add the sliced onions and cook slowly for 20 minutes until soft.
3. Stir in the brown sugar and continue cooking for another 10 minutes until caramelised. Season with salt and pepper.
4. Roll out the puff pastry onto a baking sheet. Prick all over with a fork.
5. Spread the caramelised onions evenly over the pastry, leaving a small border.
6. Arrange the slices of Morbier de Chèvre on top of the onions.
7. Sprinkle with fresh thyme leaves.
8. Bake for 15-20 minutes until the pastry is golden and the cheese is bubbly.
9. Let cool for 5 minutes before slicing and serving.

Chadian Millet Salad with Morbier de Chèvre

This recipe draws inspiration from Chad’s staple grain, millet, creating a nutritious and flavourful salad. The crumbled cheese adds a creamy, tangy element that binds the salad together. It is a complete meal on its own, perfect for a summer lunch or a hearty side dish. The combination of textures from the millet, vegetables, and cheese is very satisfying.

You can serve this salad warm or cold, making it versatile for picnics or potlucks. The earthy notes of the millet complement the goat cheese and ash beautifully. Fresh herbs and a lemony dressing brighten the entire dish. It is an excellent way to introduce Morbier de Chèvre into everyday cooking.

• 200g cooked millet, cooled
• 150g Morbier de Chèvre, crumbled
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 small red onion, finely chopped
• 3 tablespoons olive oil
• Juice of 1 lemon
• Handful of fresh parsley, chopped
• Salt and pepper to taste

1. In a large bowl, combine the cooled cooked millet, diced cucumber, tomatoes, and red onion.
2. In a small jar, shake together the olive oil, lemon juice, salt, and pepper to make the dressing.
3. Pour the dressing over the millet and vegetable mixture and toss well to combine.
4. Gently fold in the crumbled Morbier de Chèvre and chopped parsley.
5. Taste and adjust seasoning if necessary.
6. Let the salad sit for 10 minutes before serving to allow the flavours to meld.

Similar Cheeses and Alternatives

If you enjoy Morbier de Chèvre, you might appreciate French Morbier AOP, its cow’s milk predecessor. Saint-Marcellin, another French cheese, offers a similar creamy texture and tangy profile, though it lacks the ash layer. For a purely goat-based alternative, consider Selles-sur-Cher, a French goat cheese with a charcoal-dusted rind and a creamy, nutty interior. Within Chad and neighbouring regions, look for other artisanal goat cheeses that may share similar production methods but lack the distinctive ash line.

Banon, a Provençal goat cheese wrapped in chestnut leaves, provides a different but equally complex flavour experience. For a slightly firmer alternative, Spanish Garrotxa offers a clean, tangy goat’s milk flavour with a natural rind. These cheeses can often be used interchangeably in recipes that call for a tangy, semi-soft goat cheese. Exploring these alternatives helps to appreciate the unique position Morbier de Chèvre holds in the world of cheese.