In the isolated farms of Pays Comtois, farmers used to prepare their cheese in two time. With the morning milking, they made a curd that they molded and covered with a thin layer of wood ash to protect it. In the evening, they added the curd from the second milking. Today, this dark line, now decorative, is the specificity of the morbier, this soft and unctuous cheese.
 
Morbier is made from raw milk from Montbeliard cows and French Simmentales fed on grazed grass and hay. The Monts de Joux cooperative manufactures its Morbiers in a traditional way. It all starts with the addition of rennet and ferments in the raw milk. Once solidified, the mixture is cut into curds and placed in molds. It is then covered with a thin layer of charcoal, characteristic of the Morbier, before the addition of the second curd. After pressing to remove the whey and salting in a brine bath, the cheese is demolded and placed on a spruce board, excellent moisture regulator.
 
 
 
 
Obtaining the Deonomination of Protected Origin requires a minimum of 45 days of ripening. However, our Morbier has a minimum ripening of 60 days to offer more flavors. The Morbier Monts de Joux is regularly awarded at the Concours General Agricole and by the Syndicat du Morbier.