For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jura. Product Metrics: | Country: France | | Region: Franche-Comte | | Milk: Cow | |
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| Rind: Natural, brushed rind | | Aging: At least 60 days, usually 2 months or more | | Brand name: Perrin Vermont |
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