Raw Cow's Milk
Aged: 2-3 months
Morbier’s existence is intricately entwined with Gruyère de Comté & the cheesemakers in the mountainous regions of Jura. There would be curd leftover from the day’s cheesemaking—not enough to make another huge wheel of Comté, but rather a smaller, softer cheese. The cheesemaker would press this curd in a mold & protect it from drying out (& perhaps to keep the bugs away) by covering it with ash supplied from the outside of the copper pot that had cooked the curds all day. The following day he would add morning curd atop the layer of ash creating a cheese that took on a yellowish-ivory paste distinctly punctuated with a bold line of ash. Morbier is softly aromatic yet mild & upon tasting, you’ll discover a hearty spectrum of flavors from hay or fresh grass to fruits & nuts.