The Morbier, produced since the beginning in the village of Morbier, was invented in the 19th century by farmers who protected the remnants of curd from the Comté vat until the next morning by covering it with a layer of coniferous wood ash known for their insecticidal properties.
The Morbier, produced since the beginning in the village of Morbier, was invented in the 19th century by farmers who protected the remnants of curd from the Comté vat until the next morning by covering it with a layer of coniferous wood ash known for their insecticidal properties.
A new layer of curd was added to the previous one. The whole was pressed and placed in a humid and fresh cellar.
Ripening: for 2 or 3 months, the crust is then brushed with salt water ("morge"). This tradition is protected by the regional label of Franche Comté and obtained the AOP ( Appellation d'Origine Contrôlée)
Appearance: The cheese then develops a thin light grey to beige crust, the dough of which is crossed by a soot bar, mark of its identity . Under the firm, slightly cracked crust, the dough is soft and creamy, offering subtle herbaceous aromas and a pronounced fruity flavour
