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Morbier Cheese
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£7.50 per 250g
Unpasteurised Traditional Rennet PDO Cow

Key Facts

  • CountryFrance
  • RegionFranche Comte
  • AccreditationPDO
  • FlavourMellow and creamy
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1584
  • Energy kcal382
  • Fat32
  • Of which saturates21
  • Carbohydrates>0.5
  • Of which sugars0.0
  • Protein24
  • Salt1.33
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Exclusively available for November Deliveries

Morbier cheese has a wonderful toothsome and lightly pliable texture - great if you are a fan of Edam or leerdammer. The flavour is comfortingly milky and creamy, yet it is in no way a mild cheese. With a distinctive line of ash down the middle, it's an attractive cheese for your November cheeseboard. 

Morbier takes its name from the origin and centre of its production, the village of Morbier in the department of Jura in the Franche-Comté  province. It is first recorded as existing as a cheese in a letter dated 1795 from the Mayor of Morbier, and came about as a use for curd left-overs which the producers of the cheese Comté used to reserve for their own consumption. The makers would make the bottom half of the cheese and then scatter ash from the fire over the curds to protect them over night. They would then top up the other half of the cheese with the next morning's make. Today the cheese is made specially, rather than as an afterthought, and the line of ash (now vegetable ash) is a lovely nod to the tradition. Morbier is still matured in the district of origin, in the Franche-Comté cellars. 

Try Morbier on your November cheese board. Please Note: This artisan cheese is exclusively available for November delivery dates. If you would like to select December dates for your cheese order to be delivered, please don't add Morbier to your cart.