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
Wilfried E. published the 21/02/2024 following an order made on 14/02/2024
Conforme à mes attentes ,livraison rapide et efficace je recommande . Merci
Bastien P. published the 15/05/2023 following an order made on 01/05/2023
Pas très affiné mais très bon quand même.
Morbier-AOP- whole - raw milk about 6.5 kg
On a platter, in a salad or even in raclette, impress your guests with this wheel of Morbier cheese!