Morbier
£8.13
Weight approx 200g.
MILK
Thermised cow’s milk
Rennet
Traditional
TEXTURE
Semi-soft, slightly elastic, supple, washed rind.
REGION
Doubs, Franche-Comté, France.
WHAT IT TASTES LIKE: Mild and creamy with a pungent rind, becoming more gamey with maturity.
WHERE IT COMES FROM: Morbier used to be made with the curd from the morning and evening milkings separated by a layer of vegetable ash, which is the line through the middle. Nowadays it's a vegetable dye to retain that traditional look.
