And if now we taste Morbier ?
This cheese will surprise you: it can be enjoyed at any time: as a snack, as an aperitif or with a meal.
The recipe idea:
Pumpkin and Ermitage Morbier velouté
Ermitage, Independent Cooperative
since 1931
It all started in 1931, 211 milk producers created the Cooperative of Ermitage to ensure their independence and produce quality cheeses.
Ermitage today collects milk from 1,000 milk producers, proud of their profession, in the territories of the Grand-Est and Bourgogne Franche-Comté. Nearly 1,000 employees take over to make good cheeses and satisfy consumers, it’s a question of love for a job well done.
