Morbier is a semi-soft cheese made from raw cow’s milk named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which is in the middle. Earlier, Morbier was made by a layer of morning and evening milk, but these days it is made from one batch of milk and the ash is spread over it to follow the tradition. 

Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has a mild aroma as well.

Try this cheese with Gewurztraminer or Pinot Noir.

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