Franche-Comté · France
Morbier.
Morbier's creamy, yielding paste carries whispers of fresh hay and cool cellar stone, with a subtle fruity sweetness that fades into a gentle, almost tea-like bitterness. The distinctive charcoal stripe running through its center is visual poetry—a edible bookmark marking the cheese's dual nature, where morning and evening milk meet in harmonious semi-soft repose.
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The story
How it's made.
Why it tastes that way.
Morbier originated in the Franche-Comté when cheesemakers making Comté had leftover curd at the end of the day. They covered it with a layer of ash to protect it overnight, then added more morning milk on top.
The ash layer is now purely traditional and decorative. It received AOC in 2000.
Production · spec
- Milk
- Cow · raw
- Family
- Semi-hard
- Rind
- natural
- Age
- 2–4 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Morbier's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Morbier.
29 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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