MORBIER 120 JOURS

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