Weight: 400
Maturation: Minimum 3 months
Cheese Type: Uncooked, Pressed
Aged 100 days
The first mention of Morbier dates back to 1765. Originally, cheesemakers used leftover milk from Comté production to create this distinctive cheese. Its unique character comes from a traditional two‑layer method: a first layer of morning milk curd, followed by a second layer of evening milk curd. Between them, a fine line of wood ash was sprinkled to protect the curd as it rested – a signature that remains part of Morbier’s identity today.
Morbier is creamy and nutty, with gentle milky and herbaceous notes. Enjoy it raw for its smooth character or melt it as Raclette for a comforting, crowd‑pleasing dish.
It pairs beautifully with aromatic white wines like Gewürztraminer, which highlights its tropical fruit nuances, or with a light, earthy Pinot Noir that complements its nutty and slightly bitter profile. For a regional touch, Jura wines with their spicy minerality offer a perfectly balanced match.
Wine Pairing:
Red wines (Cotes du Rhone, Barolo, Brunello, Chianti)
White wines (Chardonnay, Gewurztraminer, Tokay Pinot Gris)
Sparkling wines (Champagne, Prosecco)
Original price was: HKD139.HKD119Current price is: HKD119./400g
Original price was: HKD139.HKD119Current price is: HKD119./400g
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HKD139/400g
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7 reviews for Morbier 100 days
Gina May Adeva –
Am a repeat customer for this. Rind has a gritty texture that adds interest to the creamy inside. Has a more intense and complex flavour than the insipid morbier you can find at Pakay or City Super.
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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