Morbier AOP Raw Milk with Vegetable Ash Center-line

Milk: Cow, Unpasteurized

Country: France

Texture: Semi-firm

Accompaniment: Semi-dry whites and lighter reds

Morbier is made from raw cow milk in the Franche-Comte region in the North East of France. It is a semi-firm cheese that was originally a by-product of the making of Comte cheese. It was traditionally made when the cheese makers would have some excess curds that would not be enough to make a full wheel of Comte (which requires a lot of milk as the cheese can weigh up to 110 lbs). The ash line in the middle was originally designed to prevent a rind from forming between two milkings. Nowadays the milk is made in one go, but the ash line has been retained under AOC rules.

The FDA banned the vegetable ash Morbier a couple of years ago. It has just come back with an FDA-approved ash layer.

The cheese has a washed rind which gives it a “fresh hay” aroma and its nickname “daddy’s cheese’” in our store. The flavor is sweet, nutty and fruity.