Morbier PDO made with unpasteurised cows' milk
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 350 kcal | 18% |
| Fat | 29.0 g | 41% |
| of which saturates | 20.0 g | 100% |
| Carbohydrate | 0.00 g | 0% |
| of which sugars | 0.00 g | 0% |
| Protein | 22.0 g | 44% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Morbier PDO made with unpasteurised cows' milk. Ingredients Morbier Cheese (Milk), Ash. Allergy advice For allergens, see ingredients in bold. Caution Made using unpasteurised milk which will contain naturally occurring bacteria. These may be harmful to pregnant women, children, the elderly and anyone with low resistance to infection. People in these groups should not eat this product. The rind on the cheese is not edible. Storage Keep refrigerated. Once opened, consume within 3 days and by 'use by' date shown. Packaged in a protective atmosphere. and in France using milk fr Nut As Typ Ene Fat of w Car of w Fibr Pro Salt
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Morbier”: 6.35 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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