In the nineteenth ^{century, when there was milk left over after the preparation of the "noble" Comté, but not enough to make another, the farmers of the Morbier country reserved the remaining curd in a vat, covering it with a thin layer of suetcollected by passing the hands over the wall of the cauldron and having the function of protecting it from insects.}

Morbier was then exclusively a farmhouse cheese, with only two family farmhouse productions remaining in 2015.

The next day, after the preparation of the comtés, the rest of the milking came to cover the first layer. The farmers would reserve the resulting cheese for their own consumption.

Today

Today, the thin layer of ash with a sweet, fruity flavor that characterizes it has only a decorative role as a reminder of this old practice.

It is a cheese made from cow's milk, pressed uncooked, a wheel has an average weight of 7 kg.

How to store Morbier cheese

Morbier cheese should be kept in a cool place, at a temperature of about 8 degrees. Place it in the refrigerator, in the crisper, still in its original packaging. Alternatively, you can pack it in an airtight box, as long as you don't mix it with other cheeses so as not to alter its flavor. You can also wrap it in cling film.

Morbier, a cheese that can be eaten in many ways

Sliced, morbier finds its place on a cheese platter, accompanied by a cereal bread. In cubes, it can be added to salads. Melted, it embellishes croques-monsieur, gratins, soufflés, quiches... Accompany its tasting with a glass of dry white wine from the Jura, its land of origin, or even champagne, for an experience as refined as it is tasty.