We make three Morbier PDO cheeses with raw milk from Montbéliarde cows, as required by the specifications for this cheese.
The four producers, who provide us with the milk for this uncooked pressed cheese, are all located less than 20 kilometres from our cheese dairy.
- Morbier 45 to 60 days:
This is our youngest Morbier.
Its youth imparts lactic notes with a touch of acidity.
Its natural rind is quite orange in colour – the ivory-coloured cheese is very supple, even elastic and slightly honeycombed.
6 to 8 kg cheese – individually packaged
- Morbier Réserve 80 days minimum:
This Morbier cheese, which is matured for a minimum of 80 days and a maximum of 100 days in our cellars, benefits from a certain harmony.
This long maturing process allows fruity notes with persistent lactic nuances to develop, generating a subtle and harmonious balance in the mouth.
Its natural rind is orange – the pale yellow cheese is soft and melting and slightly honeycombed.
6 to 8 kg cheese – individually packaged
- Morbier long affinage 120 days:
This is a cheese with great ageing potential which, thanks to our daily care, develops exceptional quality and aromatic complexity.
With a maturing period of more than 120 days, it develops a bold, characteristic flavour of dried fruit and roasted notes.
Its natural rind is beige – the pale yellow cheese is particularly fragrant; soft and melting and slightly honeycombed.
6 to 8 kg cheese – individually packaged