Morbier AOP

Morbier is a French classic with a distinctive line of edible ash running through its center. In the past this was done with left over morning milk and evening milk, and that resulted in the ash running through the centre. This cheese has a history dating back centuries, with its unique appearance and delicious flavour making it a beloved choice in French cuisine. Its name is derived from the village of Morbier in the Jura region of France, where it was originally made. It is made from unpasteurised cow’s milk.