• Brad

Morbier


It is hard to miss a Morbier. They have this distinct grey layer in the middle of the cheese. Traditionally, Morbier was made from two different milkings, one in the morning and one in the evening. A protective layer of ash would separate the two. Nowadays the cheese is made from one milking and vegetable ash is added to complete the Morbier traditional look. Hailed from the France-Comté region this semi-soft raw cows milk cheese is pungent on the nose with grassy/fruity notes. It is creamy and rich. Morbier has a long history in France and has an AOC protected designation.


Originally posted to instagram.com/culinairegourmet


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