Farm-made Morbier

This is a pleasant and enjoyable cheese. Its rind is natural and rubbed, and is light grey to orange in colour. Its mild pate is subtle, semi-hard, with a light, sweet smell. Its flavour is neither too strong nor mild and does not assault one's palate. With proper aging, this cheese develops fruity and very pleasant aromas.

Did you know?.......The black layer in the middle of this cheese is soot from burnt wood. In the middle of the XIX century, when there remained an insufficient quantity of milk to make a comté, soot was sprinkled on the fresh curd to prevent a rind from forming and to keep insects away. In the morning the cheese would be covered by another half of a cheese, made from the left overs of that day. The Morbier was thus destined for family consumption.

AOC cheese since 2000

Raw milk cheese
Fat content: 45%
Dry Matter of Total Fat: 28%

To accompany the Morbier I recommend a Crepy or Seyssel wine.

Fabrication : Artisanale - lait cru - AOC