Morbier 100 jours

Special label from the Franche-Comte

 

Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains.

 

It's creation dates from the 19th century. It's origin was for the personal consumption of the Comte cheese makers.

 

Each night soot was sprinkled on the fresh curd that remained at the bottom of the barrel, which prevented a rind from forming and kept the insects away. The next day, left over pieces of cheese were put on top to make the Morbier.

 

The cheese is uncooked and pressed, and allowed to mature for two months. His then brushed with salty water.

 

The shape is round with sides that bulge slightly ; it has a horizontal black furrow through the middle.

 

The production of this cheese is protected by a special label from the Franche-Comte; it belongs to the AOC family.

 

His taste is savoury and fruity. During the maturing period, the cheese develops a natural fine rind. The pale yellow pate is supple and soft when touched, dry and sticky at the same time.

 

This is a special selection which has matured for at least 100 days in his original cellar.

Weight
200 g
(7 Ozs)
Maturing
2 months For US delivery maturing extended over 60 days
Pieces
Season
Spring
Summer
Fall
Winter

Pairing wine

Yellow wine: Etoile (Chardonnay, Savagnin grapes)

Well-balanced red wine: Mercurey (Pinot Noir grape)

This cheese is available in the following cheeseboard(s) :

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