Named after the small village of Morbier in the Jura mountains where it was first made. The ash layer in this cheese originates from an old cheesemaking tradition. The cheesemaker would take leftover curd from making Comté, sprinkle a little ash on top to stop a skin forming, then top it up in the morning with the next day's curd.
Today, the vegetable ash is purely decorative.
The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind.
Together with 45% fat, it is protected by AOC designation.
Morbier has a rich and creamy flavour with small eyes or holes.
Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well.
Try this cheese with Gewurztraminer or Pinot Noir.