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
340 - 353 kcal per 100 gr.
22 gr. per 100 gr.
29.5 gr. per 100 gr.
1.62 gr. per 100 gr.
20 gr. per 100 gr.
638 mg. ( – 28% )*
*(the difference from the average value)
12,3 - Individual visits per month (average)
395 - All individual visits
08 12 2016 - Date of publication of this article