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
Shop
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
RelatedProducts
Burrata with Summer Truffle – 100g
$99Piece of 100g
Burrata is a cheese originally from Apulia in Italy. This one has nice summer truffle taste. It can be tasted fresh with a touch of salt and pepper or more mature as the mozzarella.
Eat by date: 4 days after the delivery
Comté “Extra Reserve” Marcel Petite 30 months DOP- 250g
$205Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production. This Millesime version is aged for 36 months !
Slice of 250g
Best before: 10 days after the delivery
Normandy Camembert Pere Eugene – Piece of 250g
$94Although much imitated everywhere, production of Camembert originated in Normandy, France, invented in 1791 by Marie Harel. The name “Camembert de Normandie” is protected under AOC rules that were grantd in 1983, meaning that cheeses bearing this name have to be made according to specific guidelines.
Origin: France; Normandy
Piece of 250g
Best before: 1 week after the delivery
Tavaillon – 375g
$81Piece of 375gr (+/- 15%)
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 5 days after the delivery
Mont D’or Marcel Petite – From 400g
$185Mont d’Or has been called the holy grail of French raw milk cheeses. This cheese typical of Haut Doubs can be easily recognized in its spruce wood container. It is held in place by a spruce bark strap. Mont d’Or is a soft-ripened cheese made of raw cow’s milk. A spoon is used to serve this cheese because it has a very creamy texture.This cheese has the distinctive feature of being very seasonal. It is produced from August 15th to March 15th and can be sold from September 10th to May 10th. This production calendar originated with the limitations of the climate. The Montbéliarde breed of cattle produces a significant amount of milk during the warm season, but not as much in the winter. In the winter when the cows consume hay, they do not produce enough milk for the manufacture of such large cheeses as Comté. Also, in the past, snowy roads meant that gathering milk was almost impossible. The farmers of the region therefore learned to work on a smaller scale during the winter. They made the most of the cold period to create a new, unique soft-ripened cheese, Mont d’Or. This one is very rare and sourced from one of the best cheesemonger, Marcel petite, which sells to a limited number of partners.
Whole piece or slice
Best before: 7 days after the delivery