Under a thin pink-orange crust, you find a thick, smooth centre, with its famous black line running through. When you taste this unpasteurised cow’s milk cheese, you experience aromas of fruit, yoghurt, milky vanilla and even caramel pudding.
About fifty dairies, ten affineurs and around 2,000 milk producers demonstrate their expertise in the PDO area: Doubs, Jura, part of Ain and Saône-et-Loire.
THE UNIQUE MORBIER LINE
There is always a legend behind a product. Morbier’s legend says that a gust of wind spread ash over the cheeses as they were draining. The reality is more pragmatic.
Morbier cheese takes its name from its home village: Morbier. “Morbys”, “Bys” or “Bief” in the local patois meant a small stream which flowed from above the village.
170 gr