Flavour : citrusy, fruity, full-flavored, tangy
Aroma : grassy, pungent, strong

Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté, France. Traditionally, the evening's fresh curds were sprinkled with ash from the base of the "chaudron" to prevent the formation of a rind overnight and also to protect it from pests. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The crust is brine-washed and rubbed and the cheese matures about 45 days to 3 months producing a cheese with yellowish, moist and leathery rind and an ivory-coloured interior with tiny apertures and a thin horizontal layer of charcoal in the middle.
Morbier has a rich and creamy flavour with small eyes or holes.
It goes well with Gewurztraminer or Pinot Noir.

Country of origin : France
Region of origin : Franche-Comté
Milk type : cow
Pasteurised : no
Cheese type : semi hard
Fat content : 45%