Weight: 400
Maturation: 100 days
Cheese Type: Uncooked, Pressed cheese
Aged 100 days
The first mention of Morbier dates back to 1765. Originally, cheesemakers used leftover milk from Comté production to create this unique cheese. Morbier’s distinctive character comes from its making process in two layers: a first layer of morning milk curd, followed by a layer of evening milk curd. Between the two, a thin layer of wood ash is sprinkled to protect the curd from insects as it rests.
Morbier is creamy and nutty, with delightful milky and herbaceous notes. Whether enjoyed raw or melted as Raclette, it is sure to please cheese lovers of all ages!
Pair Morbier beautifully with aromatic white wines like Gewürztraminer, which complements its tropical fruit notes, or with a light, earthy Pinot Noir that enhances its nutty and bitter flavours. For a local touch, Jura wines with their spicy minerality also offer a perfect balance.
Wine Pairing:
Red wines (Cotes du Rhone, Barolo, Brunello, Chianti)
White wines (Chardonnay, Gewurztraminer, Tokay Pinot Gris)
Sparkling wines (Champagne, Prosecco)
Original price was: HKD129.HKD109Current price is: HKD109./400g
Original price was: HKD129.HKD109Current price is: HKD109./400g
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HKD129/400g
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6 reviews for Morbier 100 days
Clara MIGNE –
Used it to add some diversity to a raclette, it adds a very nice twist.
Very good eaten just the regular way as well!
Nicolas Guyon –
Creamy, nutty delight with subtle herbaceous notes and its signature layer of wood ash, making it a versatile cheese that’s as delicious melted
CC Teoh –
Absolutely love it. Creamy and complex with a hint of blue cheese and very savoury. Perfect.
HL –
Morbier is a gentle and delicious cheese, easy to eat every day with crackers, and can also be melted nicely as a topping for potatoes and sausages. Although it has a vein, it’s actually ash used in the method and does not at all have any hints of blue cheese flavour.
kelly ng –
creamy and nutty , with mild amour on blue vein.
Marine –
A good substitute to Raclette
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