The Morbier is one of those cheeses that are not forgotten. Its charcoal-based ash border, a heritage from the 19th century, is inimitable. The favorite of lovers of flavour, the Morbier Entremont Terroirs et Sélection is a true tender, but it is all the more seductive!
Its uncooked pressed paste, made from the raw milk of "Montbéliarde" cows, matures in the Chalet de Vevy for at least 50 days on spruce shelves. A formidable precision that gives it that creamy texture.
Enjoy it with your eyes closed!
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