Shopping Cart

Morbier Cheese Making Recipe

Morbier is a unique cheese with a layer of ash in the center. The Surface of the cheese is washed with a light brine during the first couple months of aging to develop an aromatic red surface that produces a wonderfully unique and almost sweet aroma. At 3-4 months the cheese ripens to a very supple that becomes quite soft when warmed to room temperature.
  • Yield5 pounds
  • Agingtime 3+ months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (Not Ultra Pasteurized)
  • 3/8 tsp MA 4002 Culture (1/8 tsp for raw milk)
  • 1/32 tsp Geotrichum Candidum
  • 1/64 tsp Bacteria Linens
  • 3 ml (1/2 tsp) Single Strength Liquid Rennet (2-2.5 ml for raw milk)
  • Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)
  • Activated Charcoal (fine particle ash)
  • Additional pinch of Geotrichum Candidum and Bacteria Linens (for washing rind)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • Colander Lined with Butter Muslin
  • Butter Muslin
  • Large Tomme Cheese Mold
  • Cheese Press or Weights
  • Draining Mat
  • Small tea strainer (for applying ash)