Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top, creating its iconic two-layered structure. Today, this tradition is still followed, giving Morbier its smooth, supple texture and balanced flavour, which starts mild and creamy before developing delicate nutty, grassy, and slightly smoky notes.
Aged for a minimum of 45 days, Morbier Farmhouse AOP has a buttery, melt-in-the-mouth consistency, making it perfect for cheeseboards, melting into gratins, or enjoying with a crusty baguette. It pairs beautifully with light Jura wines like Chardonnay or Vin Jaune, which complement its earthy and slightly tangy undertones.
At Cheesemongery.com, we source only authentic Morbier Farmhouse AOP, ensuring traditional craftsmanship, full traceability, and the true taste of Jura’s farmhouse heritage. Order yours today and experience one of France’s most iconic regional cheeses.
16 other products in the same category:
Aged for a minimum of 6 weeks, Livarot Graindorge AOP develops a sticky, golden-orange rind, achieved through repeated washings that encourage the growth of Brevibacterium linens, the bacteria...
Made from cow’s milk, it can be raw or pasteurised, and is aged for at least 10 days, during which it develops a thin, wrinkled rind that encases a soft, creamy interior. When young, it has a mild,...
