Morbier 150 days PDO
This dairy was founded in 1907 by Jules-Charles Arnaud, Jean-Charles Arnaud’s grandfather. For over 110 years, the dairy has been collecting and traditionally ripening white Comtés, currently produced in 30 dairy plants called “fruitiere”. Fromageries Arnaud has built its development and reputation by constantly seeking to improve the quality of its cheeses and by developing close relationships with its 400 milk farmers. It was the very first one to internationally introduce extra matured Comtés (over 10 months). Today Fromageries Arnaud is one of the last 100% dairies from Jura and 100% family-owned company.
Located near Lons-le-Saunier, in Poligny (town known as the Comté capital), Fromageries Arnaud is the most awarded French company by the Paris Concours General Agricole since its creation. The prize list is such an extent that only Gold medals are allowed to be displayed in the meeting room.
Fromageries Arnaud is specialized in the production and maturation of raw milk cheeses from the Jura massif, including AOP/ PDO Comté, Morbier, Mont d’Or and Bleu de Gex Haut-Jura. The dairy’s reputation was built from the remakable quality of its extra-matured Comtés. Their ancestral know-how has now been passed down to the third generation, a legacy today carried by Jean Charles Arnaud.
Morbier is a semi-soft unpasteurised cows’ milk cheese produced by a small fruitière in the Jura mountains and is most recognisable for the thin layer of ash cut through the centre. Historically, leftover evening milk from Comté production would be made into curds and set into small moulds. The ash layer would be sprinkled over the curds to preserve the cheese overnight before morning milk was added the next day. Today the edible ash is simply used to maintain the traditional appearance of the cheese.
This Morbier is matured by Arnaud for 150 days before developing rich, creamy and more tangy notes. The ivory coloured paste is soft and slightly elastic giving the cheese a moreish texture in the mouth with sweet milky flavours and a more pronounced citrusy and grassy finish.
Serving and Cooking Suggestions
- paired with full-bodied French wine
- great with fresh sourdough bread
- also good as topping for “Tartiflette”
- matches well with onions and potatoes
Ingredients: raw cow milk, salt, starter culture, rennet, vegetable ash
Allergens: milk protein