Morbier AOP

Welcome back, Morbier! After a 9-year absence from the US, we are delighted to have authentic Morbier back in our case. This legendary cheese from the Jura mountains dates back to the late nineteenth century. Farmers would typically deliver their milk to the village cheese dairy to make Comte. However, in the winter when travel was more difficult and cows produce less milk, they would make their own smaller-format cheese on the farm. The curd made from the morning milking would be dusted in a layer of ash to protect it until finishing the process with curd from the following morning. These days Morbier’s distinctive line of ash through the center is more for tradition than anything else. This supple cheese delivers notes of yogurt, caramel, and fruit, developing roasted, spicy, and vegetal nuances as it ages. Morbier is a striking addition to a cheese board and it also melts wonderfully. Try using it as raclette or in the gratin known as morbiflette, a variation of tartiflette.