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Morbier AOP

      Morbier PDO

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.


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.


Try this cheese with Gewurztraminer or Pinot Noir.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2009

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 2000



Dietary product


Lactose-free product




   340 - 353 kcal per 100 gr.


   22 gr. per 100 gr.


   29.5 gr. per 100 gr.

Fat in dry matter

   45 %


   1.62 gr. per 100 gr.

Saturated acids

   20 gr. per 100 gr.

The dry residue

   33 %


(Ca) Calcium

  638 mg. ( 28% )*

*(the difference from the average value)


26,4 -  Individual visits per month (average)
1742 -  All individual visits
08 12 2016 -  Date of publication of this article

Morbier PDO. Foto № 1
Morbier PDO. Foto  № 2

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