Morbier
Recognisable by its thin black line, Morbier recalls a Jura tradition: ash spread over the morning curd to protect it until the evening batch was added. Today that line of vegetable charcoal still separates two layers of a supple, melting paste.
- Milk: Cow
- Family: Pressed, uncooked
- Origin: Jura, France
- Best season: May – October
Ripening
Ripened for at least 45 days, with its famous line of vegetable charcoal.
What to serve it with
Steamed potatoes and green salad