Morbier cheese is a semi soft french cheese with a layer of ash in. Brine washed it is a medium strength cheese. Morbier was traditionally made with the left over milk used to make Comte (as it takes about 50l to make one of those!) This milk was put into a mould and sprinkled with wood ash to deter pests and moulds. The cheese would be topped up with the mornings milk, giving the distinctive line of ash that runs through the cheese. Washed in brine as it matures, the sticky fragrant rind is formed with sometimes a slightly crunchy texture - its all perfectly edible! The farmers discovered that as the Morbier takes a much shorter time to mature than the Comte`, it was actually a good source of income and so the Morbier industry was born.
Made in the Moez region of the Jura Mountains, Morbier is a lovely fruity semi soft cheese with a fairly delicate but distinctive flavour and a lovely fragrant rind.