6556 T per year
40 producers
2 farmers
The Morbier is a raw cow’s milk cheese, with a pressed but uncooked pate which is separated in two parts by a thin black line. Its shape is cylindric, 30 to 40 cm across, 5 to 8 high and it weighs between 5 and 8 kg.
Criteria
Always raw milk from Montbéliarde or Simmentale breeds.
Cows are fed only with grass and straw.
Extensive agriculture.
45 days minimum of maturation.
Areas of production : Ain, Doubs, Saône-et-Loire.
History
The Morbier was (...)
