Weight: 400
Maturation: 100 days
Cheese Type: Uncooked, Pressed cheese
Aged 100 days
The first mention of Morbier dates back to 1765. Originally, cheesemakers used leftover milk from Comté production to create this unique cheese. Morbier’s distinctive character comes from its making process in two layers: a first layer of morning milk curd, followed by a layer of evening milk curd. Between the two, a thin layer of wood ash is sprinkled to protect the curd from insects as it rests.
Morbier is creamy and nutty, with delightful milky and herbaceous notes. Whether enjoyed raw or melted as Raclette, it is sure to please cheese lovers of all ages!
Pair Morbier beautifully with aromatic white wines like Gewürztraminer, which complements its tropical fruit notes, or with a light, earthy Pinot Noir that enhances its nutty and bitter flavors. For a local touch, Jura wines with their spicy minerality also offer a perfect balance.
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