Morbier is appreciated for its very elastic structure and its floral and fruity aromas, born of specifications that favour the expression of terroir: using only raw milk, feeding the cows grass and hay. Its flavour, which is very balanced, gradually develops as it matures.

In winter the animals produce little milk, not enough even to make cheese worthy of the name. So the milk from each milking is curdled, and the curdled milk is kept to mix with that from the next milking. In the meantime it must be well preserved. The cheese is covered with soot and rubbed with the hands to protect it from insects and other unwanted organisms... This is how the black streak so characteristic of Morbier cheese appears. Nowadays, cheesemakers use vegetable charcoal, which they sprinkle on after cutting the cheese in half.

Morbier cheese can decorate your cheese board at the end of the meal. In the kitchen it is used to prepare many dishes: quiches, casseroles, tarts, pies...