Morbier

Morbier is instantly recognizable by the horizontal layer of black ash that divides the cheese in two. Originally, this layer marked the morning and evening milk that were combined at two separate milkings. Today it has become a defining aesthetic feature of this AOP cheese from the Franche-Comté, but the story behind it makes every slice a little more special.

The flavor is mildly fruity and creamy, with a soft, slightly earthy undertone that recalls the mountain pastures where the cows graze. The texture is supple and elastic, with a thin, edible washed rind. Morbier is one of the most approachable French mountain cheeses: refined enough for the connoisseur, mild enough for everyone.

Pairs well with: a glass of Jura wine (Arbois), a light amber ale or a dry cider. Delicious on bread, melted in a raclette or tartiflette, or on a French cheese board. Combine it with the Comté Reserve for a Jura duo, or the Tomme de Savoie for a mountain cheese theme.