Clark's Cheese Blog

Welcome to the Clarks Cheese Blog

Welcome to our blog! The place that you will find everything we want to share about cheese: Pictures, descriptions, new products, etc. I hope you will enjoy looking through the blog as much as we enjoy running it.

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Friday, 10 February 2012

Morbier A.O.P.

Named after the village of Morbier in the Haut-Jura. the cheese is made with raw Montbeliard cows milk in France-Comte (French-Swiss border).

The cheese is easily recognisable by it's line of black vegetable ash (la raie noire). Originaly used to protect the morning milk's curds until the addition of the evening's curds. Now it is only used for decoration. the cheese is matured for a minimum of 45 days and the rind is hand-rubbed in brine.

the pate is semi-soft and melts in the mouth. the cheese has sutble notes of fruits, vanilla and cream when young. As the cheese matures, spicy notes and aroma becomes stronger.

Morbier is a great option for your cheese board, mild and aromatic, visualy interesting, made with passion and respect of tradition.

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