Morbier
Beneath its pink-orange rind lies a smooth, creamy interior and fruity, lactic flavours: a true trait of character!
At one time, the milk producers, often located in mountain areas, lacked the milk to turn into cheese. They came up with the idea of covering the curd (unripened cheese), prepared using the milk from the morning milking, with a thin layer of ash to preserve it. In the evening, they completed the cheese with the second milking of the day. This is the origin of the famous black line so characteristic of this delicious authentic cheese. A real distinction!
Le Montagnon Morbier PDO is made in Pays de Clerval, in the Doubs. It can be enjoyed at the end of a meal, but also as a canape, a hot main course, a raclette or on a cheese board.
Nutritional information
- Ingredients
- Nutrition Information
Milk, salt, ferments (including milk), rennet, colour: vegetable charcoal (E153)
This raw milk cheese contains a diverse range of dairy microflora – as a precautionary measure, this product is not recommended for sensitive consumers, including young children. Visit www.fromagesaulaitcru.fr
Per 100g:
- Energy: 1481 kJ / 357 kcal
- Fat: 29g of which saturates: 18g
- Carbohydrates: 1.0g of which sugars: 1.0g
- Protein: 23g
- Salt: 1.0g
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