Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind. Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well. Try this cheese with Gewurztraminer or Pinot Noir.


64 ratings


9 days ago

La Xispas

16 days ago

Jack Wilmith

25 days ago

Soft creamy texture and a very sharp, tangy taste. Bought it couple of times while in France (fantastically sharp and fresh) but when I got it in the Irish Lidl at the French week offer I was utterly disappointed. Always go for the real stuff!

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