Maturation: 100 days
Cheese Type: Uncooked, Pressed cheese
Aged 100 days
The first references to the Morbier date back to 1765 when cheesemakers used milk that was meant for the production of Comté but did have enough milk to make the latter. Its melting paste offers tangy, creamy, and nutty flavors, making it ideal to be savored with wine at the end of a meal.
Red wines (Cotes du Rhone, Barolo, Brunello, Chianti)
White wines (Chardonnay, Gewurztraminer, Tokay Pinot Gris)
Sparkling wines (Champagne, Prosecco)
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