Morbier

Morbier is a raw cow's milk cheese with an uncooked pressed paste, produced in the Jura mountain arc of eastern France. Each slice carries a continuous, horizontal, central black mark. Milk must come exclusively from Montbéliarde or French Simmental cows, or certified crosses of the two. The cheese is flat-cylindrical, weighing 5 to 8 kg, and matured for a minimum of 45 days from the day of production.

About this designation

Registered as a PDO under file number PDO-FR-0179, with EU protection granted on 28 November 2000, Morbier is identified in the EU register under eAmbrosia identifier EUGI00000013494. The geographical area covers all municipalities of the Doubs and, with specified exceptions, all municipalities of the Jura, together with named municipalities in the departments of Ain and Saône-et-Loire. Milk must originate solely from dairy herds of Montbéliarde cows of breed type 46, French Simmental cows of breed type 35, or certified crosses of these two breeds. Fermented fodder, including silage, is prohibited in the dairy herd's feed at any time of year. Supplementary feed is limited to 1 800 kg per dairy cow per year, and at least 70 % of feed must come from the geographical area. The cheese is shaped as a flat cylinder 30 to 40 centimetres in diameter, 5 to 8 centimetres high, and weighs 5 to 8 kg. It carries a minimum fat content of 45 grams per 100 grams after complete desiccation, and a moisture content of the fat-free cheese between 58 % and 67 %. Maturing takes place over a minimum of 45 days from the day of production without interrupting the cycle. The central black mark must be continuous, joined, horizontal, and present throughout each slice. Labelling must include the name 'Morbier' in characters at least equal in size to the largest characters on the label, and must display the European Union PDO symbol. The identification of the maturing plant must appear clearly on whole cheeses.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 28 November 2000 under file number PDO-FR-0179; eAmbrosia identifier EUGI00000013494.
• Milk must come solely from Montbéliarde cows (breed type 46), French Simmental cows (breed type 35), or certified crosses; no other breeds are permitted.
• Fermented fodder and silage are prohibited in the dairy herd's feed at any time of year.
• Each slice must carry a continuous, joined, horizontal, central black mark throughout.

Tasting notes

Franche-Comté cow's milk pressed uncooked cheese with distinctive horizontal black ash line through the middle (historical practice of layering morning and evening curd). Aged 45+ days. Pinkish-orange washed rind, pale ivory paste split by signature ash band, supple semi-firm texture, mild fruity-creamy flavor with hint of cellar-mushroom and gentle bitter-tang from ash layer.

HoReCa use

Plateau de fromages (visual showpiece — the ash line); melted in tartiflette variations; in raclette-style hot service; pairs with Vin Jaune and Arbois reds.

Packaging

• wheel-full-5-8kg
• wheel-half-vacuum-3kg
• wedge-vacuum-500g
• wedge-vacuum-200g