Morbier is a cow’s milk cheese produced in the French Jura. Traditionally, Farmers would make the cheese in two milkings. Leftover evening milk, that wasn’t enough to make a whole wheel of Comté, would go into the mould with ash placed on top to protect the curd overnight. It would then be topped up with morning milk. Today, the line is made from vegetable ash and there is no difference between morning and evening curds. At Provisions, we get our Morbier from the Ferme Poulet, one of the two last farmhouse Morbiers that are being produced.
Matured in natural Caves, the rind is orange/light brown and is fairly grainy. The paste is yellow with a rubbery texture, and there is a blue line of vegetable ash that runs through the middle of the cheese. The nose has elements of cow, melted butter and farm. The taste is subtle and slightly cooked, with notes of hazelnut.
Morbier melts very well and can be a good substitute to Raclette, it can be melted on top of a potato dish or used as a base cheese in a toastie.
Pairs ideally with a zingy Jura Chardonnay.
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