Morbier AOC

Traditionally, this lovely soft cheese from Franche-Comte in eastern France, was made with a layer of morning milk and a layer of evening milk. The cheesemakers would end the day with leftover curd that was not enough for an entire cheese so they pressed the remaining evening curd into a mould and spread ash over it to protect it overnight. The next morning, the cheese would be topped up with morning milk.

Nowadays, the cheese is usually made from a single milking with the traditional ash line replaced by vegetable dye but it still looks fantastic and tastes like a soft Comte.

£4.95 (approx. 250g)

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