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Morbier is a semi soft cows milk cheese named after the small village of Morbier in Franche Comte. 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 morning and evening milk, but these days it is made from one batch of milk and the ash is spread over it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind. Buttery, creamy, nutty. Unpasteurised and non vegetarian

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