MORBIER LA TRADITION AOP

Morbier is a raw milk, pressed, uncooked cheese produced exclusively in the Doubs and Jura regions, as well as a few communes in the Ain and Saône-et-Loire departments. Only Montbéliarde and Simmental cows are permitted to produce the milk for Morbier. Its rind is smooth and uniform. Its flavor is pronounced and fruity, with a light creamy taste. It is aged in a ripening cellar for a minimum of 60 days.

Our Morbier has been awarded several times for its richness and incomparable taste.