Morbier cheese - History

UN BICENTENAIRE QUI A DE L'AVENIR

The Morbier is more than 2 centuries old. The oldest documents found mention it as follows:

• 1795: The Mayor of Morbier writes, in a letter, about de production of "fat cheeses" of 8 to 10 kgs, called "Petit Morbier" .

• 1799: "... In Chapelle-des-Bois on the Mount Risoux, cheeses are made in the same way as
gruyères, but fatter with less holes and slightly veined with stripes..."

Letter of DROZ to PARMENTIER
about the production of cheeses
in the Doubs and the Jura.

This rural product with its typical black stripe has in all probability been produced in the farms and cheese-dairies called "fruitières" from the Doubs and Jura* for more than 250 years.

* Agricultural statistics about the production of the cheese-dairies, mention production of Morbier since 1859, particulary in the districts of Morbier and Saint Laurent.