Morbier 100 days

(2 customer reviews)

Weight: 400

Maturation: 100 days

Cheese Type: Uncooked, Pressed cheese

Aged 100 days

The first reference to the Morbier dates back to 1765. Cheesemakers started to use the excess of milk that was meant for the production of Comte to create yhis cheese.
Morbier is made in two step. A first layer of morning milk, then a layer of evening milk. The two layers are separated by wood ash, sprinkled over the curd after pouring the first layer of milk to avoid getting insects into the cheese while it waits. Creamy and nutty, AOC Morbier as milky and herbaceous notes. Simply eaten raw or melt as Raclette, it will surely please young and old alike!

Wine Pairing:

Red wines (Cotes du Rhone, Barolo, Brunello, Chianti)
White wines (Chardonnay, Gewurztraminer, Tokay Pinot Gris)
Sparkling wines (Champagne, Prosecco)

Appelation Origine Controlee (AOC) label
Appelation Origine Protegge (AOP) label
Average Retail Price in HK: 190HKD

Shop Price



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2 reviews for Morbier 100 days

  1. kelly ng

    creamy and nutty , with mild amour on blue vein.

  2. Marine

    A good substitute to Raclette

Only logged in customers who have purchased this product may leave one review.

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