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The rind of the morbier is smooth and slightly moist. The paste is beige to light yellow and sometimes small holes appear especially in the ash part. It is much more delicate than a Comte, it reveals a frank and persistent aroma, smells of sour cream and its texture is smooth, supple and mellow.
During the 19th century, farmers didn’t produce enough milk to make Comte. They decided to create a smaller cheese: in order to protect the fresh curd they would cover the cheese with ash before stacking the second batch of curd the day after. At the end they pressed the cheese.