Morbier 100 days

The first mention of Morbier dates back to 1765. Originally, cheesemakers used leftover milk from Comté production to create this distinctive cheese. Its unique character comes from a traditional two‑layer method: a first layer of morning milk curd, followed by a second layer of evening milk curd. Between them, a fine line of wood ash was sprinkled to protect the curd as it rested – a signature that remains part of Morbier’s identity today.

Morbier is creamy and nutty, with gentle milky and herbaceous notes. Enjoy it raw for its smooth character or melt it as Raclette for a comforting, crowd‑pleasing dish.

It pairs beautifully with aromatic white wines like Gewürztraminer, which highlights its tropical fruit nuances, or with a light, earthy Pinot Noir that complements its nutty and slightly bitter profile. For a regional touch, Jura wines with their spicy minerality offer a perfectly balanced match.