Son of a cheesemonger, Jean-Yves Bordier defines himself as a cheese selector and refiner. His cheeses are carefully selected by the quality of the artisans who made them, and are brought to an optimum stage of savouring in their own maturing cellars – this magnifies the work carried out by the cheese manufacturers.
Morbier PDO is a semi-soft cheese made from cow's milk. It is distinctively known for its washed rind and layer of ash running through the middle. Despite its frank and persistent aroma, it has a mild taste with notes of citrus. Morbier PDO is great enjoyed as melting cheese in toasties or in salads.