Morbier Aoc
MORBIER AOP Produced exclusively in the Jura Massif using raw milk from cows of the Montbéliarde breed. Invented in the 19th century, Morbier was once produced in two stages: The first production, from the morning milking, was covered with a layer of ash to preserve it until in the second step, the other half of the cheese was produced from the milk from the evening milking. The paste is pliable and creamy-full-bodied, with few holes. Meltingly soft cheese, with authentic flavor and milky notes, as well as aromas of caramel, vanilla and fruit. The more ripe, the more it develops roasted aromas, as well as savory, herbal notes.
- Unpasteurised Cow's Milk
- Framche Comte, France
We recommend the following quantities per person:
For an after dinner cheese board, 30g to 50g per cheese per person is generally enough and should not leave you with much leftover. If you are planning to have a big table and / or want some cheese to be carried over a few days ,we recommend 60 to 80g per cheese per person.
The number of cheeses is up too you (i say the more the better!) but to achieve a good selection from textures, Strenghs & different milks, 4 to 6 cheeses are recommended.
The average Cheese Weight we recommend:
2 to 4 Guests: 125 to 150g per cheese
6 to 8 Guests: 200 to 250g per Cheese
10 to 12 Guests: 300 to 350g per Cheese
14 to 16 Guests: 450 to 500g per Cheese
We will prepare your order as soon as possible and have it delivered within 2 Business days.
We deliver Nationwide Tuesday to Friday
If you would prefer to Pre Order for a specific delivery date, please leave us a note at the checkout as well as any message you wish to include.
If you require a specific product please call the shop on 01565 751697 as we will be able to help.
