Morbier is a semi-soft cow's milk cheese named after the small village of Morbier in Comté. The cheese has an ivory color, is somewhat soft and fairly elastic. It is immediately identified by its black layer of ash, which separates the center horizontally.
In the past, Morbier was made from the curd leftovers from Comté cheese. Then the cheese was pressed into the mold. Then a layer of ash was added to protect it against insects and the like until the evening. In the evening, when the cows had eaten all day, they were milked again and the curd of this milk came on top of the ash layer that was scattered on the morning curd.
Today, the Morbier is made from milk from the same milking period, but still contains the characteristic tasteless ash layer.
A special 45+ dessert cheese with creamy and spicy flavors.
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