Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Its flavour is complex and fruity flavour with a slight zing.

The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately recognisable because of its layer of ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind.

Try this cheese with Gewurztraminer or Pinot Noir.