Morbier is a traditional French cheese made from raw cow's milk, distinguished by the characteristic black line of vegetable ash running through the middle of the cheese. This line dates back to a time when cheesemakers covered the morning curds with ash to protect them until the evening milk was added.
Today, the ash line is retained as part of tradition. Fromageries Marcel Petite produces Morbier in its local "fruitières" (cooperatives), using raw milk and traditional methods. The cheese is then carefully aged in their cellars in Granges-Narboz and Fort Saint-Antoine, where each wheel receives special attention to ensure optimal quality and a unique flavor.
About Cremerie Marcel Petite
The Petite family has been involved in cheesemaking in the Jura Mountains since that time. In 1934, Marcel Petite expanded the family tradition by becoming an affineur, maturing and selling cheeses sourced from local fruitières. Today, the establishment offers a curated selection of traditional raw milk cheeses, including their renowned Comté, Morbier, Bleu de Gex, Mont d'Or, and Tome du Fort Saint-Antoine.
These cheeses are aged in their cellars located in Granges Narboz and the historic Fort Saint-Antoine, a former military fort repurposed in 1966 for cheese aging. Beyond cheeses, Crémerie Marcel Petite provides a variety of regional products and fine groceries, such as charcuterie, chocolates, honeys, biscuits, and absinthes.
They also feature a selection of natural wines from the Franche-Comté region and other parts of France.
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Crémerie Marcel Petite Shop
1 Rue Sainte-Anne, Pontarlier, Bourgogne-Franche-Comté, France
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