Morbier is a semi-soft washed-rind cow milk cheese immediately identified by its black layer of tasteless ash, which separates horizontally in the middle. Originally, morbier was made with a layer of ash separating the morning and the evening milk, but these days it is made by single milking.
It is elastic in texture, having fruity and savoury flavour.
Country of Origin: France
Style: Washed-rind, semi-soft
Milk: Pasteurised Cow
Perfect Pairings: Riesling, pinot noir, cheese-board