Morbier Festival

The Fête du Morbier: Celebration of an Iconic AOP Cheese

For over thirty years, the Fête du Morbier has been held every summer in the village of the same name, the historic birthplace of this uncooked pressed cheese recognizable by its fine, characteristic ash line. Organized by the Syndicat Interprofessionnel du Morbier, this festive day celebrates ancestral cheesemaking know-how inscribed in the gastronomic heritage of the Jura.

The Interprofessional Morbier Competition

The highlight of the festival is the Interprofessional Competition for the best Morbier, which brings together around thirty cheese dairies from the AOP zone each year. A jury composed of 24 experts — cheesemakers, affineurs, dairy technicians — evaluates the cheeses according to strict criteria: external appearance, texture, flavor, aroma, and consistency of the ash line. The competition also includes categories open to the public and children, allowing everyone to try their hand at tasting and develop their cheese palate.

Traditional Cheesemaking Demonstrations

Throughout the day, traditional Morbier-making demonstrations are offered outdoors. Visitors can observe the key steps in the production of this cheese: curdling the milk, molding, salting, and applying the famous layer of vegetable ash that separates the two milkings and gives Morbier its unique visual signature.

A Market of Jura Terroir Products

The Fête du Morbier is also an opportunity to discover the richness of the Jura terroir through a market of local producers offering Comté, Bleu de Gex, Morteau sausages, Haut-Jura honey, Jura wines, and other regional specialties. Tastings of Morbier AOP are offered throughout the day, accompanied by expert commentary.

Activities and Camaraderie

The festival offers numerous activities for the whole family: children's games, educational workshops on the dairy sector, music, and shows. The atmosphere is warm and friendly, reflecting the mountainous spirit of the Haut-Jura. A country-style meal featuring local products is served on-site, allowing the celebration to continue around a table.

Morbier, a Village in the Haut-Jura

Located at an altitude of about 800 meters in the Haut-Jura, the village of Morbier is intimately linked to the history of its cheese. It was here, in the 19th century, that farmers began to make this cheese by separating the two milkings with a layer of cauldron soot, which has today become the vegetable ash line that makes Morbier AOP famous. The annual festival perpetuates this tradition and contributes to the influence of the Jura cheese industry.