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The first wheels of Morbier ever produced were made from milk leftover from Gruyere de Comte production. The cheesemaker would press the leftover curd from the evening production of Comte into a mold and cover it with a thin layer of ash to prevent it from both drying out and attracting flies. The next day, he would add the leftover morning curd on top of the ash. The result is a two-layered semi-soft cheese with a complex fruity flavor and a slight tang. The two layers of the cheese have slightly different flavors, with the layer from the evening milking tasting fruitier than that from the morning milking. The ash not only separates the two layers of the cheese, but also serves an aesthetic purpose as it makes a dramatic presentation. Morbier is made using pasteurized cow's milk and has a complex, bold flavor. Its yellow-ivory interior has a smooth texture, wrapped inside a creamy-brown crust. This cheese pairs well with French Saucisson or is great on a sandwich made with a crusty bread. It also melts beautifully.
Made from pasteurized cow's milk.
Photo depicts whole 12 lb. form of cheese.
We cut and wrap this item by hand.