Morbier cheese

Hover for zoomClick to enlarge

The distinctive Morbier, traditionally with a layer of ash running through the middle, is a must try. Strong fruity flavours dominate from the start with a rich and creamy texture leading to a slightly bitter finish. Looks great on a cheeseboard and it's strong, but not overpowering flavours help make it accessible to all.

Traditionally Morbier was made with a layer of evening milk curds, with a layer of ash to protect it overnight and then the curds from the morning milk although nowadays the cheese is usually made from one milking and the ash replaced with dye.

Region/CountryFranche-Comté, France


In stock.