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MORBIER

 

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.

  • Pommard
  • Mercurey

Specifications (INCO)

Name

Morbier

Supplier's address

Monts et Terroirs

Ingredients

Cow milk, salt, milk ferments

Weight

7

Fat Content

29 %

DLUO

30 j

Allergens

Nutrition facts

Energy Value

345

Proteins

21

Carbohydrates

-

Lipid

-

Salt

1,5

Calcium

550 mg

ORDER

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Complete your cheeseboard

  • PONT L'EVEQUE
    PONT L'EVEQUE
  • MORBIER
    MORBIER
  • COMTE EXTRA V RESERVE
    COMTE EXTRA V RESERVE
  • COEUR FIGUE GOURMAND
    COEUR FIGUE GOURMAND