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!
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