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Morbier

Type: Semi Soft
Milk: Raw cow's milk
Animal breed: Montbeliarde
Size of cheese: 40cm
Weight: 6Kg
Location: Doubs, Franche-Comte
Altitude: 960m
Season: Year round
Scale: Semi-industrial

 

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Our Morbier is made at the Sancey Richard Creamery in Metabief, where we also buy Vacherin, Le Mont d'Or. Morbier is a semi-soft cheese, not unlike a Tomme for this area, and used to be made over the course of 2 milkings. Curd would be made from the morning milk and again from the evening milk. In order that the 2 layers of curd should knit together in the cheese moulds, a layer of vegetable ash was put down. Now the cheese is usually made in one session and the ash is just a visual reminder of times past. Morbier is a gentle cheese with flavours that range from lactic to mildly gamey as it ages. It has an amazingly moreish quality and is the ultimate comfort cheese.

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