Morbier PDO

A cheese deeply rooted in history

Morbier was invented in the haut Jura over two centuries ago. Harsh climates in winter prevented farmers from travelling to the Franche Comté fruitières, which forced them to make their own cheeses on site.

A first batch of cheese curd was molded in the morning and covered with ashes from a kitchen cauldron to protect it from insects and bacteria. At night, another cheese was made using freshly collected milk, and pressed on top of the first one, that’s how Morbier got it’s distinctive ash line running in the middle of it!

Morbier PDO

A cheese deeply rooted in history

Morbier was invented in the haut Jura over two centuries ago. Harsh climates in winter prevented farmers from travelling to the Franche Comté fruitières, which forced them to make their own cheeses on site.

A first batch of cheese curd was molded in the morning and covered with ashes from a kitchen cauldron to protect it from insects and bacteria. At night, another cheese was made using freshly collected milk, and pressed on top of the first one, that’s how Morbier got it’s distinctive ash line running in the middle of it!

Morbier
Franche-Comté Region

THE Franche-Comté REGION

Raw Cows Milk

RAW COWS MILK CHEESE

UNPASTEURISED

UNPASTEURISED

PDO

PDO

Franche-Comté Region Morbier Franche-Comté Region + Franche-Comté Region

Appearance

Ivory to yellow cheese, with a line of black ash running in the middle of it, from the heart of the wheel to the rind. Rind is smooth, ranging from beige to slightly orange in colour.

Texture

Supple, smooth and creamy.

Taste

Strong taste of fresh milk, with notes of caramel vanilla and freshly cut grass.

Focued on ripening

Our Morbier is ripened for a minimum of 45 days on spruce boards. During this process our master ripeners turn the wheels and brush them with brine four times weekly.

Production secrets

Morbier is made exclusively using milk from Montbéliarde and Simmental breed, which are fed natural feed all year round.

Take your Morbier out of the fridge one hour before consumption to allow for the texture to shine through, and taste to develop. Morbier is a great cheeseboard cheese, but can also be enjoyed in a salad, or melted as part of a Raclette meal or into a gratin.

A local Jura wine such as a red Poulsard or white Savagnin would be the ideal choice to enjoy with a slice of Morbier.

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Tomme de Savoie +

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Tomme de Savoie

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Emmental +

Easily recognisable thanks to the big irregular holes that appear in the cheese during ripening.

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Gruyère +

Unapologetically French and originating from the prairies of Savoie and Franche Comté regions.

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RECIPES

Morbier Croque Monsieur +
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