Morbier Cheese

Morbier cheese, a semi-soft cow's milk cheese originating from Franche-Comté in eastern France, traditionally had a layer of ash in the middle to separate the morning and evening milk curds during the cheese-making process.

Nowadays, Morbier is made with a single milking, and the ash line is often replaced with vegetable dye to maintain the visual tradition. The cheese is aged for 45 days, during which it develops a creamy texture with flavours ranging from fruity and grassy to slightly citrusy. Some producers also age the cheese for an extended period of 100 days or 150 days.