Description
Made in Franche-Comté, the history of Morbier is linked to that of the Comté cheese. It is thought that the farmers used the leftover curd from the production of Comté – which was not enough for a whole wheel – to make a cheese they would keep for their own consumption. They would cover the top of the curd with ashes to protect it, then add a second layer from the leftovers of the next day’s production of Comté. Nowadays, farmers make the Morbier wheel in a single milking, but they have kept the distinctive dark line that runs through it.
Tucked under a thin natural rind, the pale yellow pâte is supple and elastic, with small openings throughout. With fragrances of hay, flowers
and mushrooms, it has long-lasting, fruity flavours, with a delicate creamy taste. Nicely balanced, with a pleasing texture, it is a great option for a flavoursome cheese that is not very strong.
