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The presence of a black line in the Morbier comes from an old farmer tradition. Indeed, in the past, the remainder of the milk from the milking was used by Comté producers to make a cheese for their own consumption. The curd was covered with ash in order to avoid it going bad and being the target of bacteria. The same evening or the next morning, they recovered it with fresh milk. they then obtained a cheese crossed with a black line. The “little brother” of Comté has been definitively baptized Morbier only at the end of XIXth century.
Morbier can be served on a cheese tray at the end of the meal. Considering the subtlety of its taste, we have to enjoy it before stronger cheeses. It can also serve to create hot meals.