Morbier is made in the region of Franche-Comté, in eastern France. It’s a cheese that is easily distinguished by the black layer separating it horizontally in the middle. Originally, the black layer was soot taken from the bottom of the pot it was cooked in. Now, the black layer is primarily charcoal ash. According to tradition, the layer of ash protected the fresh morning milk and prevented a skin from forming on the surface. Morbier is an aromatic cheese with a creamy flavour. It is an excellent choice for preparing raclette dinners and always a wonderful addition to any cheese platter.
Fat 26 %
Salt 1.5 %, heavily salted, unpasteurized
Country of origin: France
Muscadet and Sancerre are a perfect match with this cheese.