A semi-soft cow’s milk cheese. As with the Tomme cheeses it is named after its place of origin, the small village of Morbier in Franche-Comté.
The cheese is ivory in colour with a soft and elastic texture. The purplish layer of tasteless liquid ash, which horizontally separates the cheese makes it immediately identifiable.
As the story goes it was traditionally made with a layer of fire ash between the morning and the evening milk. The cheese takes about 45 days to 3 months for full maturation with a brownish/yellowish, moist and leathery rind.
It has a slight aroma plus a rich and creamy flavour.
Pairing: Try this cheese with Gewurztraminer, Pinot Noir or this month’s featured Viognier-Marsanne.