This is a semi-soft cheese made from cow’s milk. It is a traditional cheese that originated in the village of Morbier in the Jura, from which it naturally owes its name. The cheese has an ivory color and is soft and elastic. With this cheese you can make fantastic raclette!
You can immediately recognize Morbier cheese by the dark vein that runs horizontally through the cheese. Vroeger, this cheese was made with a layer of morning milk and a layer of evening milk, which were separated by a layer of ash and salt. Today a mixture of both types of milk is used, but the distinctive vein is still present. The cheese takes about 45 days to 3 months to fully ripen with a yellowish, moist and leathery rind.
The different milkings give the cheese a rich, intense taste. Evening milk tastes stronger and nutty than morning milk and you can taste that in this cheese. Although the cheese is creamy, Morbier also has a slightly spicy touch. The layer of ash is tasteless. This layer was originally added to protect the dairy against insects between milkings.
Morbier is delicious on a cheese board, but can also be melted. This cheese is also suitable for raclette.
Cheese with a quality mark
This cheese has had the AOC/AOP quality mark since 1998. By buying cheese with this quality mark, you can be sure that the Morbier is made with milk from cows that have eaten grass, hay and herbs from the Jura.
The Morbier from Hollands Kaashuis also comes from Franche-Conté, the region where the Jura department is located. You can easily order these and many other French cheeses online in our webshop.
|Land van herkomst|
cow's milk, Raw milk
cow's milk, lactose
|Vegetarisch of vegan|
chilled, Netherlands & Belgium
3.75kg (half cheese), 7.5kg (whole cheese), 250 grams, 500 grams, 1.87kg (quarter of cheese)