Cheese story
What is Morbier?
A Jura cheese recognised by the thin ash line through its centre.
Origin
Jura, France
Milk
cow
Board role
Bold / washed-rind
Cheese profile
Country
France
Region
Jura
Milk type
cow
Texture
semi-soft
Rind
washed natural rind
Ageing
45+ days
Vegetarian
Check the rennet / producer
Milk treatment
raw
Flavour profile: milky, nutty, earthy, mild
Origin, protection and character
Morbier comes from France, especially Jura. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/AOP
Typical ageing
45+ days
How to serve Morbier
cheese boards, melting, gratins
Good food matches
Jura white wine
potatoes
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
