Morbier is a washed rind, semi-soft cheese from France. It has a distinctive layer of vegetable ash horizontally through its middle. Its flavor is mild and creamy with a slightly bitter finish making it a perfect pairing with ales, rieslings and pinot noir wine.
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk.
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