MORBIER

Our four producers, located less than 20 kilometers from the cheese dairy, produce high-quality milk that meets the AOP specifications and comes from a terroir that favors reserve ripening of between 80 and 120 days in our cellars.

For pieces with long aging potential, we can even extend it to 150 days.

Our Morbiers are characterized by a natural, non-sticky rind with beige to orange hues. The texture remains very supple to the touch, with a lovely ivory to pale yellow color and sometimes a few openings.

The central stripe, characteristic of the AOP, gives it its well-known character.

Its clean and typical taste is rooted in the expertise of the ripeners. Our Morbiers are characterized by balanced nuances of roasted dried fruits; light milky and fruity notes remain perceptible.

The work of cheese refiners is time-consuming, as the rubbing and turning are manual. The cheese is aged on local spruce boards in our cellars, which date back to 1834 (as does our cheese factory building).

A 5.5 cm diameter oval yellow casein label is affixed to each cheese during production (department number/production workshop/day and month).

Cylindrical piece weighing 6 to 8 kilograms