Morbier is an aromatic and surprisingly mild French cow’s milk cheese defined by the dark vein of vegetale ash streaking though its centre. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced. Traditionally, the evenings fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably stinky aroma.
Morbier has a mild taste and leaves a wonderful, nutty aftertaste.
Morbier Arnauld shown in picture. Morbier des Forges has no label.