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Semi-soft cow's milk cheese, named after the small village of Morbier in Franche-Comte'. Traditionally made up of two layers. The first from the evening milking and the second from the morning milking. A layer of ash is then applied to the exposed surface of the evening cheese in order to protecet it from contamination overnight.  The morning curd is  then placed on top and letft to mature for a period of 3 months. Dense and springy, with a mild savoury flavour and delicate fruity notes.

Unpasteurised cow's milk

Country of Origin : France