The story of the birth of Morbier cheese is one that would appeal to the greatest storytellers. However, it is only reality.

Listen to the history of Morbier

In the distant past, the farmers of Franche-Comté delivered the milk from their cows to the village dairy to make Comté cheese.

Very often, the harshness of the climate made it difficult for the farmers to travel. With good sense, they decided to make their own cheese.

To fill the huge cheese wheels, they added the milk from the morning and evening milking. You may say that this is nothing exceptional! This is to ignore the unique know-how of the farmers.

The famous black ray

To protect the curdled bread obtained from the morning's milk, they placed ash from the bottom of the cauldron. In the evening, they covered the first part of the cheese with the second milk. A delicious 8 to 10 kilo cheese with an ashy line was born.

Today, this dark line is drawn with vegetable coal.

Sliced Morbier, Morbier the well-named.

A village as a cradle

Morbier takes its name from its original village: Morbier. The name "Morbys", "Bys" or "Bief" was a patois term for a small stream that ran upstream from the village.

From 1660, "la Morbier" was also the name of the famous clocks of the region.

A short chronology of Morbier: * 1795: The oldest documents mention the existence of a "fat" cheese weighing 8 to 10 kg called "Petit Morbier". In 1799:

The description of this new cheese becomes more precise. It refers to the manufacture of "cheeses made in the manner of Gruyères, giving a fatter paste, without holes and marbled by a stripe". At the end of the 19th century, the cheese was named "Morbier" and made according to traditional know-how by farmers in the Doubs and Jura regions.