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, AOC Morbier as milky and herbaceous notes. Simply eaten raw or melt as Raclette, it will surely please young and old alike!
Store in the fridge, wrapped in cheese paper, and consume within a few weeks.
Red wines (Pinot Noir, Beaujolais)
White wines (Chardonnay, Sauvignon)
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