The unique tasty line

A whole rangeof flavours

The Morbier PDO defines a range of flavours and aromas in this unpasteurised cheese, but many elements can vary its taste and produce a very rich aromatic diversity. The micro-terroir, the expertise of the cheesemaker, the season or even the maturation time will influence the smell. Dairy aromas of cream or yoghurt are often found in young cheeses while older cheeses become fruity and can gain in intensity and character.

Morbier, a cheese made from raw milk, rich in flavours

Morbier is a local cheese made from raw cow’s milk. Milk is described as raw when it has not been heated above 104 °F (40°C) before being used in the production process. In this state, it is a rich and living material that preserves all the micro-organisms naturally present in milk: a pure concentrate of biodiversity called bacterial flora.

These good bacteria give the typical aromas and the unique taste in each Morbier.
A raw milk cheese contains between 100 million to 1 billion micro-organisms per gramme, from more than 100 different species! By comparison, an individual’s gut has around 200 different microbial species.

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The mechanisms are not yet well defined, but the floral composition of the meadows, the seasonality and the farm practices are all factors that play a role in the bacterial composition of milk. The “micro-terroirs” within the Morbier PDO production area are then reflected across a great diversity of Morbier with very distinct tastes and aromas.
At each stage, whether in the breeding, manufacture, or ripening, those involved ensure the standards for the milk and cheese are maintained in order to provide consumers with healthy, safe and tasty produce.

The perception of a food’s taste is a complex mechanism. Flavours such as salt are perceived through receptors on the tongue. The aromas or flavours are detected via the retro-nasal passages between the mouth and the nose. The taste results from the combination of flavours and aromas. Like oenology, tasting Morbier reveals a great diversity of flavours within the Morbier PDO. A Morbier PDO must have a frank taste and balanced flavours. There can be numerous complex aromas. With dairy, caramel, vanilla and fruit nuances, the aromatic palette is enriched as it ages with roasted, spicy and vegetal nuances. The age and the Morbier’s original dairy will have an impact on its taste.

Each wheel being different, the best way to choose your Morbier is to taste it! When this is not possible, the maturation times can help you make your choice. A young Morbier, 45 to around 60 days old, will generally be very smooth and lactic. A fruity Morbier, after between around 60 and 90 days of maturation, will develop aromas of vanilla, caramel and fruit. The most distinctive cheeses, with over 100 days of ripening, will have more strength and character.


Crème fraîche
Fresh butter
Natural yoghurt
Soured cream
Warmed milk with vanilla
Genoise sponge
Sponge fingers
Sour cream
Morbier rind


Apricot yoghurt
Plum jam
Quince jelly
Lemon yoghurt


caramel Cream
Hazelnut cream
White coffee
Coffee with cream
Coffee eclair
Black coffee


5 spices
Fruit alcohol