The fairy-tale began in 1965, when Madeleine VERMOT and Jean PERRIN, both from old Franche-Comté families and working in the cheese industry, decided to create their own dairy in the Jura Mountains.
Morbier cheese is uncooked and pressed, and allowed to mature for two months. It is then brushed with salty water. The shape is round with sides that bulge slightly ; it has a horizontal black furrow through the middle.
Portion Size: From 400 gr
Stuff to consider: unpasteurized, lactose
