Morbier is a wonderful cheese. It is named after the town Morbier, located in Franche-Comte. The cheese is semi-soft, with a slightly elastic feel to it. The rind is soft and sticky. The cheese is often identified thanks to the unique, black line running through the center, which is actually vegetable ash that pays homage to the traditional cheesemaking techniques used in the creation of this beautiful cheese.
Morbier is pungent and aromatic, but in a surprisingly controlled way. The cheese itself is rich, silky, and creamy thanks to the cow’s milk used in the creation of the cheese. It has a strong fruity flavor with hefty notes of nuts, grass, and earth - all the good things in a good, strong cheese.
This beautiful cheese is best served fresh as part of a cheeseboard. Thanks to its controlled nature, the flavor profile of Morbier will not overpower the other cheeses. It is also wonderful when eaten on its own and served with heavily buttered, fresh, crusty bread.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.