Product: The history of Morbier is linked to that of the Comté cheese. It is thought that farmers used the leftover curd from the production of Comté, which was not enough for a whole wheel, to make a cheese they would keep for their own consumption.
They would cover the top of the curd with ashes to protect it, then add a second layer from the leftovers of the next Comté production day. Nowadays, farmers make the Morbier wheel from a single milking, but they have kept the distinctive dark line that runs through it.
This farmhouse Morbier is matured an extra 100 days in natural stone cellar in Machecoul. Beneath the thin natural rind, the pale yellow paste is buttery and elastic with fragrances of hay, flowers and mushrooms. It has fruity long-lasting flavours, with a delicate creamy taste. Nicely balanced it is a great option for a flavoursome but delicate cheese.
Producer: Beillevaire is a French producer, affineur, cheesemonger : discover their unique “savoir-faire” through our cheeses and dairy products.
Pascal Beillevaire, who was born and raised on his parents’ dairy farm in the Marais Vendéen, dreamed of blending two of his dearest passions: trade and agriculture. He began selling cream, butter and some other dairy products in the local markets around Machecoul. Many years of hard work and dedication have transformed the family dairy farm into Beillevaire Dairy – a respectable cheese maker, affineur and distributor.
Country of origin: France
Portion size: 200Gr
Stuff to consider: unpasteurised cow's milk, lactose