morbier is a cheese i have long liked, especially to eat in the cooler months. i remember being first introduced to this cheese when i worked in the sj's fromagerie in pyrmont & i was fascinated with the story of how it was made...mornings cow milking on the bottom, layer of ash & then the evenings milking on top...it is a sensational cheese & wonderful enjoyed cut chunky & savoured with a pinot noir or hearty chardonnay.
cheese notes - pressed cheese made from raw milk in a cheese dairy in the j
ura mountains, belonging to the aoc family. a layer of coal ash is in the centre, matures for at least 6 weeks. little cracks on the side of the morbier are a sign of a soft cheese and a creamy flavour. full-bodied flavour, savoury yet fruity, made from full cream cow milk.