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Morbier

Weight: 200

Maturation: 45 days minimum

Cheese Type: Uncooked, Pressed, semi hard cheese

There is a line of vegetal charcoal in the center

The first reference to the Morbier dates back to 1765. Cheesemakers started to use the excess of milk that was meant for the production of Comte to create this cheese.
Morbier is made in two steps. A first layer of morning milk, then a layer of evening milk. The two layers are separated by wood ash, sprinkled over the curd after pouring the first layer of milk to avoid getting insects into the cheese while it waits.

Creamy and nutty, Morbier has milky and herbaceous notes. Simply eaten raw or melted as Raclette, it will surely please young and old alike!

Wine Pairing:

Red wines (Pinot Noir, Beaujolais)
White wines (Chardonnay, Sauvignon)
Sparkling (Prosecco)

Raw
Cow
Cut
Appelation Origine Controlee (AOC) label
AOC
Appelation Origine Protegge (AOP) label
AOP

Average Retail Price in Singapore: SGD 11.8

Monthly Club Offer

SGD9.9/200g

SGD9.9/200g

This adds your product to our monthly order and get delivered on specific dates*. See how it works

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Best Before: 3 Jan 2023

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Cheese Club Team