For a savory cheese-board choice that also melts well, this raw-milk Morbier offers a supple, creamy paste and developing cellar character.
Why choose it
- Raw cow's milk — unpasteurized milk is what gives this Morbier its depth and its long, dairy finish.
- Cellar refined — 45 to 130 days in the cellar builds texture as well as flavor, never rushed.
- Creamy ivory paste — the interior stays supple and gives easily under a knife.
What do I receive? Half-pound increments.
Suggested Pairing: Roserock Pinot Noir 2024 and 30-Month Prosciutto.
Product details & serving guidance
Morbier au lait cru, Half Pound
Morbier made the traditional way, from raw cow's milk and refined in the cellar for 45 to 130 days. That slow time gives it a creamy, ivory colored paste and a range of flavors that shifts as the piece warms, from soft and milky to something with far more character.
Raw cow's milk — unpasteurized milk is what gives this Morbier its depth and its long, dairy finish.
Cellar refined — 45 to 130 days in the cellar builds texture as well as flavor, never rushed.
Creamy ivory paste — the interior stays supple and gives easily under a knife.
Flavors that travel — mild and creamy near the center, more savory and insistent close to the rind.
Cut to order — we portion it in half pound increments from a whole wheel rather than selling it pre wrapped.
How to enjoy Serve it at room temperature with crusty bread, a few cornichons and a light red or a white with some weight. It also melts beautifully over potatoes.
A Morbier with real cellar character, suited to anyone who likes their cheese on the savory side.
Storage: Keep refrigerated and follow package instructions. For cut cheese, ask our team for serving and storage guidance.
Arlington pickup: Order online for pickup at 4508 Cherry Hill Rd, Arlington, VA 22207. Call 703-525-0990 for help choosing.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
