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Cheese: Morbier

Posted: June 26, 2000


Cheese: Morbier
Region: Northeastern France
Milk: Cow

This cheese, with a layer of ash down the middle, is no longer made from the leftover curd of other cheeses. Now the ash serves decorative, not preservative, purposes. The crust is a creamy brown covering two layers of yellow-ivory paste. Flavors of nuts and fruit follow an aroma of hay.

Wine: Alsatian Pinot Gris; light fruity reds: Beaujolais

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