Morbier AOP is a semi-hard cheese made from unpasteurised cow’s milk, originating from the Jura region and rooted in the cheesemaking traditions of Franche-Comté. It is characterised by its ivory-coloured paste and an elastic yet creamy texture. On the palate, Morbier is recognisable for its bold, fruity character, supported by gentle dairy notes and a creamy mouthfeel. Its intensity comes not from sharpness, but from a richer, more developed flavour profile.
Morbier’s distinctive hallmark is the black line running through the centre. Historically, cheesemakers would sprinkle fresh curd with soot from beneath the milk vat to prevent it from drying out, then cover it the next morning with a new layer of fresh cheese. In this way, the cheese made from evening milk was separated from the cheese made from morning milk. Today, the black line is made using vegetable ash and serves as a respectful tribute to this tradition, dating back more than 250 years. The cheese has been aged for 6 months.
For serving, we recommend taking the cheese out of the fridge 30–60 minutes before tasting, so its creaminess and fruity notes can fully open up. It pairs well with rustic bread, boiled potatoes, or lightly pickled vegetables. It matches particularly well with dry, high-acid white wines from Jura (‘Savagnin’, ‘Chardonnay’), as well as red wines from the same region made from ‘Poulsard’ and ‘Trousseau’.
Ingredients: unpasteurised cow’s milk, salt, rennet, lactic cultures.
Contains milk and traces of milk products.
Nutrition information (per 100 g): Energy 1506 kJ / 363 kcal; fat 30 g, of which saturates 21 g; carbohydrates 1.3 g, of which sugars
Store at 4–7 °C.
You can purchase this product in our stores in Vilnius (Stumbrų g. 15) and Klaipėda (Liepų g. 20).
