A delightfully soft and flavourful cow's milk cheese from the Jura Mountains in France. The distinctive line of ash through the middle of each wheel is a nod to traditional farmhouse cheesemaking.
In the 19th century, farmers would produce each wheel of Morbier using curds from both the morning and evening milkings. Between those milkings, a thin layer of ash would be spread over the first half wheel to protect the curds until curds from the next milking would be added to complete the wheel.
Approximately 100 g. (Note: product photos are not intended to depict any particular size wedge.)