Morbier is an iconic cheese from the Jura massif, recognizable by its central black stripe of vegetable charcoal. Born in the 18th century in the farms of Franche-Comté, it was originally made in two stages: the evening curd was covered with ash for protection, then completed the next day with the morning curd. Today, this tradition is maintained by adding a thin layer of vegetable charcoal between two layers of paste. Made from raw cow's milk (Montbéliarde or Simmental), Morbier has a soft and creamy texture, a fine orange rind, and subtle aromas of yogurt, milk caramel, and dried fruits. Its bold and balanced flavor evolves with aging towards more complex and spicy notes. It can be enjoyed both on a cheese platter and in cooking, melted in gratins or savory tarts. This AOP cheese embodies the craftsmanship of the Franc-Comtoise dairies and the richness of a mountainous terroir.
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Fromagerie Janin
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