Morbier PDO Cheese

Description

Morbier PDO Cheese

About Morbier PDO

Morbier PDO is a soft, washed-rind cow’s milk cheese from the Franche-Comté region in eastern France, just a stone’s throw from the Jura mountains. You can always pick it out thanks to that thin line of ash running right through its pale yellow middle; it’s a real giveaway.

Morbier has a supple texture and a rich, milky aroma. Its flavour is a gentle, creamy sweetness balanced with savoury notes. As a PDO cheese, every wheel is made traditionally, so you’re tasting real heritage.

Morbier’s origins trace back to rural Jura dairy farms of the late 1700s and early 1800s, where farmers made cheese from excess milk to share or trade with neighbours. These traditions reflect the surrounding landscape, captured in every bite.

The Make

Making Morbier still follows the old farmhouse ways, even if things are a bit more streamlined these days. Fresh cow’s milk is gently warmed, starter cultures and rennet go in, and once the curds set, they’re cut, drained, and layered into a mould with that unmistakable line of ash across the middle.

After that, the cheese is gently pressed and brined, then left to age in cool, humid cellars. This is where Morbier gets its thin, slightly sticky rind and that pale, supple interior. As it ripens, the flavours deepen, but the inside stays moist and elastic.

Protected By Its PDO Status

That famous ash line in Morbier isn’t just for show. Originally, farm women sprinkled ash from the wood stove over leftover curds to protect them. The next day, fresh curds were added on top. These days, the ash is just for tradition and looks, but I like that the story lives on in every wheel.

By the mid-20th century, cheeses like Morbier were threatened by industrial producers. Local makers secured PDO status in 2000, protecting traditional production. This designation ensures Morbier is made from cow’s milk, often raw, and aged for at least 45 days, so every wheel reflects the region’s heritage.

Morbier PDO – Jen’s Tasting Notes

How to Serve and Pair Morbier PDO

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings: I usually reach for a Pinot Noir; its light tannins and red fruit notes go so well with Morbier’s creaminess.
• Something a little different: A blonde ale is also a great match; its light malt sweetness picks up on the cheese’s nutty hints.
• On the plate: If you’re OK with nuts, I’d suggest trying walnut bread to match the cheese’s rustic character, alongside some mild salami or coppa to enhance the savoury notes.
• In the kitchen: Morbier also melts like a dream, so it’s brilliant in grilled sandwiches, tarts, or baked dishes where you want the cheese to shine without taking over. I’ve even seen people use it instead of Raclette.

Jen’s note: I love that Morbier PDO still keeps the ash line. Even though modern methods have made the ash a bit of a relic, the tradition remains as a visual and cultural marker. It just goes to show how a practical idea can turn into something special.

Buying Morbier PDO

• Brand or Producer: Monts et Terroirs
• Product name: Morbier PDO
• Milk: Cow
• Country: France
• Region: Franche-Comté
• Strength: Medium
• Vegetarian: No
• Suitable for pregnancy: Yes
• Allergens: MILK

Sizes and Prices

• 100g wedge, £3.05
• 500g wedge, £15.25

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, salt, starter cultures, rennet, vegetable ash