A semi-hard goat cheese inspired by French Morbier, made from 100% pasteurized goat milk and ripened for at least four months. Its rind is washed in brine, and through its centre runs a line of edible chestnut charcoal.
Goat milk
Gold medal · Mondial du Fromage 2025Its inspiration
A semi-hard goat cheese, inspired by Morbier from the Jura mountains in France.
Making and ripening
Made from 100% pasteurized goat milk, ripened for at least four months under controlled conditions. Its signature: a line of edible chestnut charcoal running through the centre of the wheel — the cheese is made in two layers with the charcoal laid between them, creating the distinctive dark line. Edible chestnut charcoal is considered an aid to digestion and adds a delicate mineral touch. During ageing the rind is washed in brine, which encourages its development and contributes to the complex aromas.
Taste and aromas
A firm yet supple texture, with a rich, pleasant mouthfeel. Goat milk gives it a fresh, distinctive character; aromas of cream and pasture, alongside earthy, floral and mineral notes, and a delicate hint of sweetness that balances and softens its rustic character.
Serving suggestion
Take it out of the fridge an hour ahead. Ideal as the centrepiece of a cheese board, with sourdough bread, nuts, pears or apples. In the kitchen: hot sandwiches, quiches, pastries and pasta dishes — it melts well. The wine pairing (Shiraz) was chosen because the wine’s ripe fruit, spice and structure complement the goat milk, the washed rind and the earthy notes.
“Morbier is a French cow’s milk cheese from the Jura mountains, and its look is unmistakable: a thin black line runs through its centre, dividing it into two layers.
The line comes from a simple, practical story. Cheesemakers once used the evening milking to make the first layer, and covered it with a layer of ash to protect it overnight. In the morning they added the curd made from the morning milking on top. Today the line is made of chestnut charcoal, but it remains the cheese’s signature and a reminder of how it was born.
When I set out to create our version, it was clear to me that this was not a copy of Morbier, but a local interpretation of it. I replaced the cow’s milk with our goat milk and adapted the making process to its character, to the pasture flavours and to the conditions of the Galilee. I kept the black line — not only as a visual element, but as a thread connecting two layers, two traditions and two places.
And so “Rombier” was born: a blend of the name of the French Morbier and Rom Farm, the place where our cheese is made and gains its identity. It is a cheese with a supple texture and deep yet balanced flavours, in which the dark line tells the story of its French origin, and the goat milk gives it a Galilean voice of our own.
Rombier connects the Jura mountains with Mount Rom — a traditional cheese born of the constraints of farm life, and a local cheese born of the wish to take inspiration, reinterpret it and give it a sense of belonging to another place.
In 2025 Rombier represented us at the international cheese competition Mondial du Fromage in France and won a gold medal. For us, the win was a moving confirmation that the meeting of French tradition, Galilean raw materials and local interpretation speaks a language that crosses borders.”
— Naomi Richard Stein, certified Master Cheesemaker, GVINAGE
Frequently asked questions about Rombier
What is Rombier made from, and how long does it ripen?
Made from 100% pasteurized goat milk, ripened for at least four months under controlled conditions. Its signature: a line of edible chestnut charcoal running through the centre of the wheel — the cheese is made in two layers with the charcoal laid between them, creating the distinctive dark line. Edible chestnut charcoal is considered an aid to digestion and adds a delicate mineral touch. During ageing the rind is washed in brine, which encourages its development and contributes to the complex aromas.
How should I serve Rombier, and with which wine?
Take it out of the fridge an hour ahead. Ideal as the centrepiece of a cheese board, with sourdough bread, nuts, pears or apples. In the kitchen: hot sandwiches, quiches, pastries and pasta dishes — it melts well. The wine pairing (Shiraz) was chosen because the wine’s ripe fruit, spice and structure complement the goat milk, the washed rind and the earthy notes.
How should I store Rombier at home?
Wrap it in baking paper or parchment — not cling film, which suffocates the cheese and gives it an aftertaste — and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home.
Want to learn to make cheese yourself?
On the professional cheesemaking course at Rom Farm you also make soft cheeses such as camembert and brie, and learn the art of ageing. 4 sessions in December 2026.
