8,00 €
Between the deep forests of the Jura and the sunny pastures of the Haut-Doubs, Morbier cheese draws its soul from this mountainous region where the milk of Montbéliarde cows, fed on wild grasses and fragrant hay, is transformed into white gold. Its history dates back to the 19th century: to avoid waste, farmers would layer the evening's curds, protected by a thin layer of ash, on top of the morning's curds. Today, this black line, drawn with vegetable charcoal or safflower, is a reminder of the traditions of the past.
Morbier comes in a generous round wheel, its golden, slightly moist rind betraying the care taken in maturing it in a warm cellar. Beneath this rind, the creamy ivory-colored paste melts gently in the mouth. At first taste, its roundness dominates: aromas of fresh cream, roasted hazelnuts, and a hint of ripe fruit. Then, on the palate, a subtle acidity balances the whole; the more it is matured, the more woody notes of mushrooms and humus come through.
It is important to give it time to develop its flavor; when too young, the cheese is too elastic and lacks depth of taste. This is a mountain cheese that deserves to be aged for a long time in cellars.
181 in stock
