Morbier cheese is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black 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. It is semi-ripened with a creamy texture and pungent but balanced flavour.
Comparable Cheese: Goat Morbier, Le Douanier, Fromage deChaumes

  • Rind: Washed
  • Vegetarian: No
  • Type Semi-soft
  • Pairing: Syrah