MORBIER

• Sancey Richard - Franche-Comte, France

• Cow

• Unpasteurised

Aromatic and surprisingly mild, Morbier is defined by the dark vein of vegetable ash running through it’s center. Today the ash is purely decorative, a nod to how the cheese was traditionally made. After the evening milking the fresh curds were sprinkled with ash to prevent the formation of a rind and keeping the insects away. The following morning new curds were laid upon the thin layer of ash to finish off the wheel. Morbier is aged for a minimum of 60 days, a gentle cheese with flavours that range from lactic to mildly gamey as it ages, the layer of ash adds a delectable hazelnut paste.