Description: Morbier is a semi-soft unpasteurized cow's milk cheese named after the small village of Morbier in Franche-Comte, France. It gets immediately identified by its black layer of ash running horizontally through the cheese.
Traditionally, the evening's fresh curds were placed into the cheese moulds, filling them half-way, and then sprinkled with ash from the cheese-maker's fire to prevent the formation of a rind overnight and also to protect it from pests. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel.
The crust is brine-washed and rubbed and the cheese matures about 45 days to 3 months producing a cheese with yellowish, moist and leathery rind and an ivory-coloured interior with tiny apertures. It is protected by an AOC designation (Controlled Designation of Origin). Morbier has a rich and creamy flavour with small eyes or holes.
Weight: Approx. 200g/ piece
Wine Pairing: It goes well with a Gewurztraminer or Pinot Noir
Our cheeses can be kept for at least a week from the date of delivery. After opening the initial wrapping paper, we recommend to store the cheeses in a clean, dry cling wrap and store them in the lower compartment of the fridge which is usually not too cold or dry.