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Morbier

morbier cheese
morbier cheese
morbier cheese
morbier cheese
morbier cheese
morbier cheese
morbier cheese
morbier cheese
morbier cheese
$20.80 / Lbprice is $20.80 by Lb
morbier cheese
Morbier
  • Raw
  • Animal Rennet
  • Age: 2-3 Months
  • Cow Milk
  • France
  • Approachable
    Adventurous
  • Soft
    Hard

Easily recognized by a dark line of ash cutting through its center, Morbier is a nutty, creamy cheese originating from the Jura Mountains. Its appearance has roots in a preservation technique once used by French cheesemakers. Leftover curds were saved overnight and topped with ash to keep flies away, then topped with more curds the next day. The layer of ash created Morbier’s signature center stripe, and it remains today. This semi-soft, pungent cheese pairs best with fresh bread and a dollop of dijon mustard.

“Morbier holds a special place in every curd nerd's heart for its ash line—a purely practical innovation that spawned a thousand stylistic imitators. But even if Morbier didn’t have its signature stripe, we'd love it for its easy-going, semi-firm texture and hay-and-hazelnut flavor profile. It’s best enjoyed as part of a summer picnic paired with a crusty baguette, saucisson sec, wildflower honey, dried cherries, and a crisp cider.”
Customer Experience -- New York, NY
Cow's Milk, Salt, Lactic Starters, Rennet, Vegetable Ash

Allergens: Milk

  • Morbier is a semi-soft cheese made with raw cow’s milk. The cheese gets is named from the town of Morbier in the Franche-Comté region of France, located in the Jura Mountains.
  • It's an AOP cheese. AOP stands for “Appellation d’Origine Protégée” or protected designation of origin. This label ensures that the cheese is made according to its traditions. It has to be produced in a certain region, according to specific processes, and packaged in a specific way.
  • The area is also famous for making Comté cheese.
  • To preserve the milk, cheesemakers would traditionally sprinkle the leftover curds from the Comté process with ash or soot to keep flies away.
  • The next morning, fresh curd was layered on top to make a full wheel of cheese. The layer of soot created Morbier’s signature stripe, and it remains today as a nod to the history and tradition of this cheese.
  • The wheels are pressed and washed with brine, giving them a subtle orange color.
  • Morbier is pungent and nutty, best enjoyed with warm bread, roasted onions, and a crunchy cornichon.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
Family Owned
Non GMO