Morbier AOC

Morbier is characterized by a central horizontal dark line. Traditionally the cheesemaker sprinkled ash to cover the morning curd, adding the evening batch on top. Today wood ash is used.  Morbier has a  washed rind and soft and creamy paste.  It has a strong milky aroma and pronounced flavour of sweet grass and earth.

How to Enjoy:

Morbier can be used for melting and baking. The stripe is an eye-catcher on the cheese board. It is complemented well with fruits.  Serve with a wine such as Beaujolais or Jura.


  • Milk Cow
  • Country France
  • Region Franche-Comte
  • Type Semi-Soft

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