Morbier is a cheese made in two stages. Cows are milked in the morning, the milk is curdled and set into moulds. Later in the day the cow's are brought in for their evening milking and the second layer of the cheese is applied. In an effort to preserve the cheese until the evening, a layer of ash covers the morning half, giving Morbier it's iconic black line through the middle.

Morbier is a moist, supple cheese with a sweet, delicate and gently pungent flavour. The ash adds only interest, it's flavour is undetectable. It melts readily and is excellent with toasted bread, boiled potatoes or al dente pasta.  

• Country: France
• Region: Haut-Jura
• Milk Type: Cow
• Pasteurization: Raw
• Rennet Type: Animal 
• Age: 45 days minimum
• Serving: 200g wedge