Description
Characteristics: Made from cow's milk, its main characteristic is a horizontal line of charcoal ash that divides the cheese in two. From ivory to pale yellow in colour.
Flavor: More intense than the Cordobesa version, it has a light and very pleasant flavor.
Texture: Semi-soft, buttery and elastic.
Region: Suipacha.
Maturation: A minimum of 45 days, reaching 75 days, between 7° and 15 °C, in our cellar.
Pairing: Chardonnay and Viognier are white grape varieties that offer an interesting aromatic palette for Morbier. Extra Brut sparkling wines are also an interesting option.
Cutting: Into small sticks that have the two layers of cheese and the ash line.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Vacuum packed, in our special reusable container, with zipper closure.