Description
Origin : France, Franche-Comté
Milk : Raw
Texture : hardpressed uncooked
Fat : (%) : 28%
Wine: Dry Red Wine
Seasonality : April-October
Animal : Cow
Intensity : Medium
PDO/AOP : Yes
Appearance : Soft
Pregnant woman: No
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Morbier 100 days – 200g
$67
Morbier (meaning “small market-town”) is produced in the village of Morez in the Jura mountains. It’s creation dates from the 19th century. It’s origin was for the personal consumption of the Comte cheese makers.Each night soot was sprinkled on the fresh curd that remained at the bottom of the barrel, which prevented a rind from forming and kept the insects away. The next day, left over pieces of cheese were put on top to make the Morbier.His taste is savoury and fruity. During the maturing period, the cheese develops a natural fine rind. The pale yellow pate is supple and soft when touched, dry and sticky at the same time.
This is a special selection which has matured for at least 100 days in his original cellar.
Portion of 200g
Best before: 1 week after the delivery
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Slice of 100g
Eat by date: 4 days after the delivery
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Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.
Piece of 220g
Best before: 1 week after the delivery
Normandy Camembert Pere Eugene – Piece of 250g
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Origin: France; Normandy
Piece of 250g
Best before: 1 week after the delivery