Before December 2000 one manufactured the morbier apart from the zone of the
solid mass of the Jura, 5000 tons etait manufactured in France including 2000 tons
apart from the solid mass. since one can manufacture of Morbier only in zone AOC.
Then come to meet it Monday and Tuesday with Bellefontaine, it manufactures
Morbier and Tomme there as it was done the last siécles.
Rediscover cheeses with taste, beaucoups better than these cheeses with the format
and with the stereotyped taste that one finds on the great surface
discover the single taste of these farm cheese.
Attention in little time Bernard Vermot will take his retirement and its
activitée will disparaitra then with all those which likes the naturalness will see
it!
solid mass of the Jura, 5000 tons etait manufactured in France including 2000 tons
apart from the solid mass. since one can manufacture of Morbier only in zone AOC.
Then come to meet it Monday and Tuesday with Bellefontaine, it manufactures
Morbier and Tomme there as it was done the last siécles.
Rediscover cheeses with taste, beaucoups better than these cheeses with the format
and with the stereotyped taste that one finds on the great surface
discover the single taste of these farm cheese.
Attention in little time Bernard Vermot will take his retirement and its
activitée will disparaitra then with all those which likes the naturalness will see
it!
Attention Bernard stops his activitée end Mars
Decouvrez the Site of Morbier http://www.fromage-morbier.com/
The exit of curd is done in a cotton fabric, then one cuts out curd for the
setting out of mould; that one presses progressivementAprés 24 hours
one unmoulds for the setting in cellar for the refining which will last
three months minimum.
Bernard Vermot refines and sells his cheese in another place located at
the access of Vault of Wood, in a cellar voutée. information with:
03.81.69.15.94
You can buy his Morbier and its Tomme of the Jura in this farm.
Morbier is cheese AOC since the 22/12/2000 (only Morbier of Controlled
Label of origin is Morbier)
setting out of mould; that one presses progressivementAprés 24 hours
one unmoulds for the setting in cellar for the refining which will last
three months minimum.
Bernard Vermot refines and sells his cheese in another place located at
the access of Vault of Wood, in a cellar voutée. information with:
03.81.69.15.94
You can buy his Morbier and its Tomme of the Jura in this farm.
Morbier is cheese AOC since the 22/12/2000 (only Morbier of Controlled
Label of origin is Morbier)
Manufacture of Morbier Fermier
Closes B Vermot
Closes B Vermot
The bicycle touring makes it possible to discover each area of France
with much more attention than the motor vehicles, the perfume of the
forests, flowers in the meadows. the decouverte of the Jura and mainly
the high-Jura are rich in history and craft industry. I propose to you to
discover one of both last manufacturer of massive morbier fermierdu of
the Jura.
Bernard Vermot accomodates you in his farm of Bellefontaine to the place
says "Lime-Dying It".
The morning dice 9h00,il prepares there its milk with presses to
manufacture the morbier or the tomme of the Jura.
The setting presses some is done at a temperature of 32 with 33°
(temperature of the draft) One needs 50 à60 liter of milk to manufacture
a morbier. It is now necessary to heat presses it to obtain the curd which
will give these cheeses.
with much more attention than the motor vehicles, the perfume of the
forests, flowers in the meadows. the decouverte of the Jura and mainly
the high-Jura are rich in history and craft industry. I propose to you to
discover one of both last manufacturer of massive morbier fermierdu of
the Jura.
Bernard Vermot accomodates you in his farm of Bellefontaine to the place
says "Lime-Dying It".
The morning dice 9h00,il prepares there its milk with presses to
manufacture the morbier or the tomme of the Jura.
The setting presses some is done at a temperature of 32 with 33°
(temperature of the draft) One needs 50 à60 liter of milk to manufacture
a morbier. It is now necessary to heat presses it to obtain the curd which
will give these cheeses.
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Voyage à Velo
Voyage vers le Jura
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