Le choix et les prix de Rungis...
Livrés chez vous
Le choix et les prix de Rungis...
Livrés chez vous
At the end of the 19th century, "Morbier" was born in a small village of the same name located in the Franche-Comté region. It was prepared in two steps by the local peasants: the cheese curd made with the morning milk was placed into cheese molds and then ash (which has antiseptic properties) was sprinkled over the surface to protect it until the evening.
Its texture: Soft, smooth, and creamy
Its taste: Strong
Its flavor: Fruity with a light creamy flavor
Thirteen manufacturing steps are needed to make a good Morbier. Today, this very famous black stripe of wood ash has been replaced with charcoal during the tenth step.
Let’s have a walk in the cellars… Once the wheels are placed in the cellar for a minimum of 45 days, the crust forms from a salt water rub, which gradually evaporates, allowing the fungi and bacteria to emerge.
|
Name |
Morbier |
|
Supplier's address |
Monts et Terroirs |
|
Ingredients |
Cow milk, salt, milk ferments |
|
Weight |
7 |
|
Fat Content |
29 % |
|
DLUO |
30 j |
|
Allergens |
|
Energy Value |
345 |
|
Proteins |
21 |
|
Carbohydrates |
- |
|
Lipid |
- |
|
Salt |
1,5 |
|
Calcium |
550 mg |
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