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From the Franch-Comte region in France, Morbier is one of our more recognized cheeses by its layer of ash spread through the center of the cheeses pate. Originally made for personal consumption by the cheese makers of Comte, this developed by adding ash to the leftover curd of the evening production. The next morning, the leftover curd from that day’s production was added, resulting in a layered cheese. This cheese is elastic and aromatic with a slightly sticky pate.