The first reference to the Morbier date back to 1765 when cheesemakers started to use the excess of milk that was meant for the production of Comte to create Morbier. Morbier is made in two times, with a first layer of morning milk, then a layer of evening milk. The two layers are separayed by wood ash, sprinkled over the curd after pouring the first layer of milk to avoid getting insects into the cheese while it waits. Creamy and nutty, Morbier as milky and herbaceous notes. Simply eaten raw or melt as raclette, it will surely please young and old alike!
Wine Pairing:
Red wines (Cotes du Rhone, Barolo, Brunello, Chianti)
White wines (Chardonnay, Gewurztraminer, Tokay Pinot Gris)
Sparkling wines (Champagne, Prosecco)
Pack Size X 400g
Origin : France, Franche-Comté
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