Between the deep forests of the Jura and the sunlit pastures of the Haut-Doubs, Morbier draws its soul from this mountain terroir, where the milk of Montb\u00e9liarde cows, fed on wild grasses and fragrant hay, is turned into white gold. Its history dates back to the 19th century: wasting nothing, farmers would lay the evening curd, protected by a thin layer of ash, beneath the curd from the following morning. Today, this black line, drawn with vegetable charcoal or safflower, is a reminder of the gestures of days gone by.<\/p>\n\n
Morbier comes as a generous round wheel, its golden, slightly moist rind revealing the care taken during ripening in a warm cellar. Beneath this rind, the creamy ivory paste melts gently in the mouth. At first, roundness prevails: aromas of cr\u00e8me fra\u00eeche, roasted hazelnut and a hint of ripe fruit. Then, on the palate, a subtle acidity balances the whole; the longer it is matured, the more woody notes of mushroom and forest floor come through.<\/p>\n\n
It is important to give it time to develop its full character. When too young, the paste is overly rubbery and the flavour lacks depth. This is a mountain cheese that deserves extended ageing in the cellar.<\/p>\n","protected":false},"excerpt":{"rendered":"
Between the deep forests of the Jura and the sunlit pastures of the Haut-Doubs, Morbier draws its soul from this mountain terroir, where the milk of Montb\u00e9liarde cows, fed on…<\/p>\n","protected":false},"featured_media":4685,"template":"","meta":{"_acf_changed":false,"footnotes":""},"types_fromage":[34],"class_list":["post-4880","fromage","type-fromage","status-publish","has-post-thumbnail","hentry","types_fromage-semi-hard-cheese"],"acf":[],"yoast_head":"\n