WHAT IT TASTES LIKE: Rich, creamy, nutty, fruity, bold, complex and sweet, buttery milky finish. Strong aroma and elastic paste.
WHERE IT COMES FROM: Named after the small village of Morbier in the Franche-Comté, the cheese is known for its traditional thin line of vegetable ash, which would separate the morning and evening milkings from Montbéliarde or French Simmental cows. Aged for four months. Pairs well with Gewürztraminer or Pinot Noir.