Curds & Whey - Morbier

Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté (cheese), cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. Nowadays, the cheese is usually made from a single milking with the traditional ash line replaced by

The aroma of Morbier is strong, but the flavour is rich and creamy, with a slightly bitter aftertaste.
Made from unpasteurised cow's milk.

Great on a cheeseboard, superb for Raclette!!!