Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle.

 

Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind.

 

Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well. 

Morbier AOP Raw Milk (Approx. 250g)

﷼3٫100Price
  • Chilled Morbier AOP
    Raw Milk
    Cut Cheese
    Texture: Semi-soft
    Weight: Approx. 250g
    Origin: France
    Fresh Product
     
    Note
    : The prices given are estimates, they may slightly vary based on the actual weight of your product.