Morbier Rivoire-Jacquemin
Morbier is named after a small village in eastern France's Franche-Comté region. It was originally created as a way of using up surplus curd from the making of the wheels of Comté.
Morbier is defined by the distinctive dark vein of vegetable ash streaking through its middle. Traditionally, the evening's fresh curds were sprinkled with ash, to protect it overnight, and the next morning new curd was laid upon the thin layer of ash to finish off the wheel.
Rich and aromatic, it is semi soft, with a supple texture the flavour is nutty, yeasty, with fresh grass traits. This is an earthy, mountain cheese that is carefully aged for a full three months and is made with unpasteurised cow's milk.
Unpasteurised cow's milk / Not suitable for vegetarians
Allergens - contains MILK
Our cheeses will arrive to you wrapped in a waxed paper, this allows for it to breath keeping it in the best condition for consumption. If you plan on keeping your cheeses for longer, remove from its wax paper and wrap in cling film.
We guarantee 7 days shelf life on all cheeses and accompaniments.