Originally from France's Franche-Comté region, Morbier resembles a larger Saint-Paulin. Its name comes from the town of Morbier, near Morez. It is produced in the small cheese dairies of the Upper Jura when the cheesemakers don't have enough milk to make Gruyère. When it is still fresh, the cheesemaker cuts it in half and places some soot (vegetable charcoal) inside, which is why when you cut Morbier you find a black line running through the center. Be assured that though our stomachs are incapable of digesting the carbon, it is biologically sterile and in no way compromises the flavor of the finished cheese. It is believed that the first producers of Morbier used this method to try to imitate the veining of blue cheeses.

cow's milk cheese

Production region:
Franche-Comté / France

its texture is due to a distinctive production step, namely pressing the curd in molds.
Ripening takes 2 months


  • pressed, uncooked, pale yellow
  • made in wheels of 6-7 kg
  • mild flavor

Nutritional values per 100 g

  • Calcium: 657 - 865 g
  • Calories: 326 - 384
  • Lipids: 24 - 29 g
  • Fat: 45%
  • Protein: 22 - 27 g

Culinary file
serve on a cheese platter

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