Morbier

You recognize Morbier instantly by the dark layer of ash running straight through the middle. That layer traces back to two separate milkings, morning and evening, divided by a thin coating of ash. Originally, the ash protected the cheese from insects between milkings. Today, it gives Morbier its unmistakable look. The result is a semi-hard raw-milk cow’s cheese with a creamy, lightly spicy flavor and a softly fruity, slightly earthy undertone.

This organic 45+ Morbier comes from France and carries the AOP certification. The cheese is young-aged and has a supple, creamy texture that melts pleasantly on the tongue. Cut it into generous slices for a charcuterie and cheese board, or let it melt into a cheese fondue where its full flavor really gets to shine.