Morbier is named after the small village of Morbier in Franche-Comté. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Its flavor is complex and fruity flavor with a slight zing. The ivory-yellow pâte is often described as supple, springy, and silky when touched, yet dry and sticky at the same time. Not only serving as a divide, the vegetable ash separating the cheese layers makes an aesthetic, dramatic presentation and has a complex, bold flavor!
As Morbier is also used for raclette, please let us know if you want it sliced!
La petite histoire: About two hundred years ago when Morbier was first made it was made strictly for the cheesemakers consumption. They used left over curd from Comté production. What is the horizontal gray-black line running through its middle you ask? This line is actually a mixture of edible vegetable ash. The cheesemaker would press the leftover curd from the evening's production of Comté into a round mold and cover that curd with a thin layer of ash to prevent it from drying out. The next day he pressed the leftover morning curd on top of the ash. Today, it is made from one batch of milk and the ash is spread over it to follow the tradition.
Our Morbier is awarded AOP ("Appellation d’Origine Protégée", which means Protected Designation of Origin). The AOP mark is the highest distinction awarded by the European Union and confirms the excellence of a product, its artisanship and unimpeachable quality.
|Milk Type: Cow||Coagulant: Animal Rennet|
|Milk Treatment: Raw||Location: France|
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