Morbier
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Morbier Cheese
This cheese was first made in 1875 in Morbier, a village of Haut-Jura. It is a rich and creamy cheese characterized by a horizontal charcoal color layer in the middle. Each round weights around 6 to 7 kg.
Morbier cheese also melts beautifully as in the dish called "Morbiflette", where it is melted on top of potatoes.
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Morbier Cheese and Wine
Serve with a Jura or other light and fruity red wines such as Pinot Noir, Côtes du Rhône and Beaujolais. It works as well with Jura Savagnin, Sancerre and Muscadet white wines.
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