Morbier Cheese, Traditional semi soft french cheese with a layer of ash
Pongy, fruity and gentle
DESCRIPTIONMorbier cheese is a semi soft french cheese with a layer of ash in. Brine washed it is a medium strength cheese. Morbier was traditionally made with the left over milk used to make Comte (as it takes about 50l to make one of those!) This milk was put into a mould and sprinkled with wood ash to deter pests and moulds. The cheese would be topped up with the mornings milk, giving the distinctive line of ash that runs through the cheese. Washed in brine as it matures, the sticky fragrant rind is formed with sometimes a slightly crunchy texture - its all perfectly edible! The farmers discovered that as the Morbier takes a much shorter time to mature than the Comte`, it was actually a good source of income and so the Morbier industry was born.
Made in the Moez region of the Jura Mountains, Morbier is a lovely fruity semi hard cheese with a fairly delicate but distinctive flavour and a lovely fragrant rind.
Milk Type : Cow's milk
Pasteurisation : Unpasteurised
Rennet type : Animal Rennet
Flavour : Medium
Country of Origin : France
Brand : French AOC
Product Code : MTCS456
Perfect cheese, tasty, good conservation
Charles Touchard | London | October 2021
Difficult to stop eating this. It is very flavourful but subtle
Melanie Elliston | Cumbria | January 2022