Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which is in the middle. Earlier, Morbier was made by a layer of morning and evening milk, but these days it is made from one batch of milk and the ash is spread over it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind.
Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has a mild aroma as well.
it is protected by AOC (appellation d'origine contrôlée) designation. Other variations like Morbier Jura and Morbier Doubs which are protected by AOC designation. Try this cheese with Gewurztraminer or Pinot Noir.