Morbier is an iconic French cheese, named after the village in which it was created, in the Franche-Comté region of Eastern France. It is easily recognisable due to the horizontal layer of ash that traditionally sat between the morning and evening layers of milk curds. Today, it is solely decorative but serves as a reminder of the original small scale production methods of local farmers.
This farmhouse Morbier is a semi firm, rind washed cheese with a springy and creamy texture. Morbier has a mild, grassy flavour and is lightly fruity and nutty.
This cheese is aged for 3 months and is made with raw cows’ milk and traditional rennet.
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