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120g 

120g 

120g 

It is the oldest form of fermentation; It is made with the lactic acid bacteria present in milk. This type of bacteria acts on lactose (milk sugar) and degrades it to lactic acid. In these cheeses, draining (the loss of part of the whey contained in the milk) occurs spontaneously.&nbsp; <P...

120g&nbsp;

Morbier cheese is characterized by its smooth and creamy flavor. Its semi-soft and slightly elastic texture melts on the palate, leaving an unctuous and pleasant sensation. Its flavor is delicate, with subtle notes of nuts and a slight acidity. The black line of plant ash adds an earthy touch and a unique depth of...