Raw cow's milk cheese. Soft and delicate pressed cheese. Strong flavour with floral and fruity notes. Sweet and lactic aroma. Produced in Franche-Comté (France), in the Jura mountains by the same cheese makers as comté cheese. It can be identified by the dark horizontal line of wood ash in the centre.
Comté cheese producers would sprinkle the excess curd in the morning with wood soot to protect it from insects. Then they would cover it with the remaining curds from the evening milking. Today, morbier is a cheese on its own. It is a Protected Designation of Origin.
