Fresh Goat Cheese: A Breath of Fresh Air
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January: Morbier from the Vagne cheese dairy
Fromagerie Kaempff-Kohler: Cheese and wine of the month
January: Morbier from the Vagne cheese dairy
It is one of the most well-known and beloved cheeses: Morbier.
This exceptional cheese made from raw milk from the Jura mountains, aged at the Vagne cheese dairy in Poligny, is made from daily milk collection. The dairy cows of the Jura benefit from a diet based on grass and hay.
The paste of Morbier is melt-in-the-mouth, very supple and creamy. This legendary cheese is marked by the typical black line of vegetable charcoal, clean and continuous. Its taste is straightforward, sometimes mild, sometimes fruity, and above all creamy.
The aging of Morbier lasts at least 45 days, traditionally 8 to 12 weeks.
Which wine to choose with Morbier?
Our wine merchant recommends “La Roussette” from the Jean Perrier cellars in Porte de Savoie. The Altesse, an exclusively Savoyard grape variety, pairs perfectly with this cheese. The wine surprises with its body and layered aromas, reminiscent of a light Chardonnay, but without the creamy and buttery notes. A truly amazing white.
Morbier and Roussette – an alliance of gourmet flavors – to discover in January at Fromagerie Kaempff-Kohler.
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