Its history is ancient: originally, the Morbier of the farms of the Comtois country was produced by half-cheese with the milk of the morning then the evening. It is these two pieces assembled, of which the first one had been protected by a layer of ash, which form the Morbier of today as well as that of yesterday.
A unique cheese made from raw milk, with a streak of vegetable ash in the middle that adds softness to its ivory paste.
Data sheet
- Poids
- LAIT
- lait de vache au lait cru
- TEXTURE
- Souple et crémeuse
- ALLERGENE
- Lait
- MATIERE GRASSE
- PROVENANCE
- Ain
- INTENSITE
- Typé
Jonas A. published the 21/03/2024 following an order made on 06/03/2024
Excellent
Anonymous customer published the 11/08/2022 following an order made on 01/08/2022
Je penche de commander pour le mois prochain
Anonymous customer published the 10/01/2022 following an order made on 10/12/2021
Fromage excellent, très bon rapport qualité prix
Anonymous customer published the 10/10/2021 following an order made on 04/10/2021
Toujours délicieux je l’ai fait goûter à des amis ils sont conquis..Bravo à la Fromagerie Chat Bo pour ces réalisations
1/2 Morbier - raw milk - PDO- about 3.5 Kg
On a platter, in a salad or even in a raclette, impress your guests with this half-meat of Morbier cheese!