Morbier

Description

Originally made in the homes of the same dairy farmers who made Comté. During the winter the farmers needed to make a smaller cheese which would sustain them until spring, so they created Morbier. Both morning and evening milk was used, with the layer of ash was originally used to protect the curd until it was mixed into the second batch of milk. Today it is only there to uphold tradition. The flavour is mild and nutty.