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Morbier is considered to be Comté’s little brother: they are made in the same area and use the same quality of milk.
Farmhouse cheese, the milk comes exclusively from Montbéliard cows, fed only with grass and hay. Traditionally ripened for 120 days and hand rubbed, the texture is creamier and the taste is more pronounced and fruitier than a Comté.
Morbier is distinguished by its natural, smooth and even, orangey beige coloured rind while the inside runs from ivory to light yellow in color and is separated in half by a line of ash.
It works especially well with tomatoes and smoked meats. This cheese with its creamy and melting texture is ideal for creamy sauces for fish and shellfish.