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Morbier

 

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Made with milk from Montbéliard cows, Morbier is a deliciously authentic cheese with a curious origin.

 

 

 

The milk producers, often working high up in the mountains, did not have enough milk to produce a cheese in a single go. They came up with the idea of covering the curd (unmatured cheese) made from the morning’s milking with a fine layer of ash to protect and conserve it. Curd from the evening’s milking would then be added at the end of the day to finish the cheese. That is how Morbier came to have its characteristic black line running through the middle of the cheese.

Ermitage Morbier is made in the traditional way in small farms on the high plateaux of the Doubs.

Usually eaten at the end of the meal, it can also be enjoyed as an appetiser, served hot as part of the main dish or simply nibbled as a snack.

           

It is available in the self service section or at the cheese counter.