“It’s not Morbier” wishes to remind its producer. And yet this uncooked pressed cheese, concocted by Marion Henry to ringing boxwood, in Plouguernével, has similar characteristics. Morbreizh also has its thin layer of charcoal and an exceptional flavor. Made with organic milk from Breton Pies Noires cows, it complements a gourmet range offered for direct sale, on the farm or in the markets.
Perfect on an aperitif board, as in Le Diss restaurant from Plouguernével, it is also available hot in tasty recipes. Sandrine Disserbo makes delicious burgers with it, for example, and is currently serving it in a buckwheat crepe, topped with cider jelly.
The opportunity to visit Jennifer Couarnecto the Rozavern organic cider house of Telgruc-sur-Mer. For a discovery of its Bigoudens ciders.