MORBIER AOP / KG
Morbier is a raw cow's milk cheese, made in the Jura Mountains in France, and named after the Jura town of Morbier.
Data sheet
- Country
- France
- ALLERGENS
- May contain Raw milk (unpasteurized cheese)
- ORIGIN
- Jura
- Weight Kilo
- 1
- Storage Instructions
- Keep refrigirated between 2°/6°c.
- We Have To Cut!
- Available In Store Only
- Animal
- Cow
- Fat
- 29 %
- Type of milk
- Raw milk
- Optimal season
- Autumn, Winter
- Group
- Uncooked pressed cheese
- Quality
- AOP
- Fresh Product
- Pick up in Store Only!
error Your review appreciation cannot be sent
feedback Report comment
check_circle Report sent
error Your report cannot be sent
Write your review
check_circle Review sent
error Your review cannot be sent
Similar products
BRIE DE MEAUX AOP / KG
It is a soft, raw cow's milk cheese. Its paste is smooth and supple but not runny.
Bleu de Termignon (farm) / KG
Its particularity comes from the fact that it is naturally marbled unlike other blue cheeses which are sown with penicillium. In the mouth, the Bleu de Termignon is melting, sweet and slightly acidic, with aromas of mountain flowers, enhanced by the marbling.
Bonde de Gatine 200g
This cheese is made from raw goat's milk. It has a natural wrinkly ash-coated rind that hides a soft and smooth white paste underneath it.
Langres AOP 200g AOP.
Langres is a soft cheese with a washed rind, whose color after ripening varies from light yellow to brown. Its main characteristic lies in the presence of a cavity in its upper part called a fountain or bowl.
It is a cow cheese.
CAMEMBERT au Lait Cru et Moulé à la Louche AOP 250g. (Raw milk and molded with a ladle)
Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese from Normandy.
ROQUEFORT AOP / KG
Roquefort is a French blue-veined cheese made exclusively from raw sheep's milk.
Trappe à la liqueur de noix 300g.
As its name suggests, Trappe à la liqueur de noix is a cheese brushed with walnut liqueur. Thus, all the flavor is in the rind of the cheese which is therefore to be tasted entirely.
Gruyère Vieux / KG
It owes its finesse and characteristic taste to the top-quality raw milk from cows fed on grass in summer and hay in winter, delivered twice a day by producers in Belfaux and the surrounding area, and to the know-how of our master cheese makers and ripeners.