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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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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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