Morbier is a semi-soft unpasteurised cows’ milk cheese produced by a small fruitière in the Jura mountains. Morbier is most recognisable for the thin layer of ash cut through the centre. Historically, leftover evening milk from Comte production would be made into curds and set into small moulds. The ash layer would be sprinkled over the curds to preserve the cheese overnight before morning milk was added the next day. Today the edible ash is simply used to maintain the traditional appearance of the cheese.
Our Morbier is matured by Marcel Petite for four to five months before we select cheeses that are rich, creamy and developing more tangy notes. The ivory coloured curd is soft and slightly elastic giving the cheese a moreish texture in the mouth with sweet milky flavours and a more pronounced citrusy and grassy finish.
Morbier pairs particularly well with full-bodied French wines and served on fresh sourdough bread. It is also a wonderful topping for tartiflette and matches well with onions and potatoes.