Morbier AOC
Morbier is characterized by a central horizontal dark line. Traditionally the cheesemaker sprinkled ash to cover the morning curd, adding the evening batch on top. Today wood ash is used. Morbier has a washed rind and soft and creamy paste. It has a strong milky aroma and pronounced flavour of sweet grass and earth.
How to Enjoy:
Morbier can be used for melting and baking. The stripe is an eye-catcher on the cheese board. It is complemented well with fruits. Serve with a wine such as Beaujolais or Jura.
Details
- Milk Cow
- Country France
- Region Franche-Comte
- Type Semi-Soft
Similar Cheese
Raclette
Cow Milk