Morbier or Montbier?
Seen on the Saint-Antoine market in Lyon this Montbier cheese.
A new cheese not referenced on the official list or a clone? If you have any information, we are interested.
Enjoy your meal.
The real MORBIER
For the record, the real Morbier is an uncooked pressed cheese which benefits from the AOP appellation made from raw cow’s milk.
Fabrid in the Jura massif, it takes its name from the town of Morbier.
