Morbier is creamy, earthy, milky, and gently savory, with subtle mushroom, fruit, and cellar-like nuances becoming more noticeable as it matures. Serve it with roasted potatoes, cornichons, cured meats, apples, pears, mushrooms, or rustic bread. Its excellent melting properties also make it delicious in gratins and sandwiches. Pair with Pinot Noir, Chardonnay, Jura white wine, Saison, farmhouse ale, or a crisp hard cider.
Morbier is a historic cheese from the Jura Mountains of eastern France, instantly recognizable by the thin dark line running horizontally through its center. The line reflects an old cheesemaking tradition in which curd from separate milkings was layered together. Today, the characteristic stripe is maintained as part of Morbier’s identity and appearance. Protected by PDO status, authentic Morbier must be produced within its designated region according to established production requirements.
Made from raw cow’s milk, Morbier must mature for a minimum of 45 days. During maturation, the cheese develops a supple, creamy paste surrounded by a washed rind that contributes additional aromatic complexity. Despite its rustic appearance and pronounced aroma, Morbier is generally more approachable on the palate than its rind might suggest. Its flavor combines fresh dairy richness with savory, earthy, and gently fruity characteristics. The result is a beautifully balanced French mountain cheese with enough personality for experienced cheese lovers while remaining accessible to newcomers.
Experience International Variety
You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!