Morbier creamy and spicy dessert cheese (300 grams)

Morbier is a semi-hard French cheese with a washed rind. The Morbier originates from the village of the same name Morbier in the Jura.

The cheese is made from raw cow's milk. The curd is cut, the whey removed and then the cheese is pressed into the mold. After this, an ash layer is added. In the evening, when the cows have eaten all day, they are also milked and the curd of this milk ends up on the ash layer. The cheese of the evening milk is much stronger in taste and tastes more like nuts. The cheese then goes into the press and ripens in a cold room for 2 to 3 months. The cheese gets a red rind. Characteristic is the black vein that runs through the cheese. In terms of taste, this vein doesn't do much.

The vein seems to have originated because the farmers wanted to store their curds until they had enough to make a whole cheese. To protect the curd against insects and the like, they applied a layer of ash and salt. On top of that, the curd from a subsequent milking period was added later.

Morbier received the AOC quality mark in 1998. This means that the cheese may only be made from the milk of cows fed with hay, grass and herbs from the Jura.

The cheese is packed per 300 grams.