Morbier Au Lait Cru

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Supple pale ivory coloured mountain cheese made from the raw milk of the morning and evening milkings separated by a layer of wood ash; which is said to aid digestion. The interior of the cheese is lightly strewn with small apertures, the finished cheese is given two surface saltings and rubbed twice a week in pure water for two months. As the cheese matures it becomes sweeter and stronger with the aging process.

Try with a fruity Norfolk wine.

Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!


Age 4 - 6 Months +
Country Of Origin France
Milk Type Cows
Organic No
Pasteurisation Unpasteurised
Region Franche-Comte
Strength Of Cheese Medium
Style Of Cheese Firm
Style Of Cheese Washed Rind
Vegetarian No


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