Cow, Rennet, Unpasteurised.

A classic French Alpine cheese with a story to tell. The cheesemaker would press leftover curds from the evening's production of Comté into a round mold and cover that curd with a thin layer of ash to prevent it from drying out. The next day he pressed the leftover morning curd on top of the ash. You could tell which layer of the cheese came from the evening milking since it tastes fruitier than that from the morning milking.

Morbier has a beautiful ivory colour with a mild, yet distinctive flavour. The strong hay aroma is quite different than the hazelnut flavour of the cheese, it could even be compared to freshly cut grass.

Alpine cheeses work soooo well with whites like Reisling but a lighter red such as Pinot Noir is also a good pair.

Recommended wine:  Gymnasium Fritz Willi Mosel Riesling