Morbier is an iconic French cheese, named after the village in which it was created, in the Franche-Comté region of Eastern France. It now comes with protected status and can only be made with raw milk in the Ain, Doubs, Jura or Saône and Loire departments in France.
Morbier is easily recognisable due to the horizontal layer of ash that runs through the centre of the cheese. Traditionally, Morbier was made in the winter to use up successive evening and morning milkings. The evening milk would be made into curds first and then covered with a layer of soot to protect it overnight, then the morning milk curds would be placed on top. Nowadays, entire cheeses are made in one day and the ash is simply decorative, but it also serves as a nod to days past and the original small scale production methods of local farmers. The cheese is also washed in brine as it matures to from it’s recognisable orange rind.
Research underway.
Established in 1994, our commitment is to bring you exceptional and unforgettable, artisanal food from across the UK and Europe, from producers who are passionate, dedicated and share our key values regarding sustainability, fantastic animal welfare and high quality produce.
Sign up for exclusive offers, original stories, events and more.
Entice customers to sign up for your mailing list with discounts or exclusive offers.
