Morbier AOP Marcel Petit
Made only in the Jura Massif from the raw milk of Montbéliarde cows. Invented in the 19th century, Morbier was once made in two stages: the morning's curd was covered with a layer of ash to protect it, then topped with curd from the evening milking. That line of ash through the middle is still its signature. Ours is selected and matured by Marcel Petit, the renowned Jura affineur.
Tasting notes
Pliable, creamy and full-bodied with few holes. Meltingly soft, with milky notes and aromas of caramel, vanilla and fruit. Riper, it develops roasted, savoury and herbal notes.
Cheese facts
- Milk: Cow's milk (Montbéliarde), unpasteurised
- Region: Jura, France
- Style: Semi-soft, AOP
- Sizes: 150g, 250g or 500g, cut to order
How to enjoy it
Superb melted over potatoes, raclette-style, or with a Jura white wine.
For an after-dinner cheeseboard, allow around 100–150g of cheese per person in total, divided between your chosen cheeses. For cheese as the main event, allow around 200–250g per person.
Choose three to five cheeses for a mix of textures, milk types and flavours.
We cut your cheese to order and send it by tracked courier, packed with ice blocks.
Deliveries go out Wednesday to Friday, and you choose your delivery date at checkout. £5.95 delivery, or free on orders over £99. You can add a free gift message at checkout too.
Need a specific cheese or a particular day? Call the shop on 01565 751697 or email vincent@cheeseyard.com and we'll help.
