A rich yet subtle cheese. The mild and mushroomy rind gives way to golden paste shot through with a line of wood ash – a hallmark of the French cheese Morbier. The flavours are milky and mild, reminiscent of fresh hazelnuts, and the texture is bouncy, buttery and semi-firm.
The addition of ash to Morbier was originally devised as a means of warding off flies and preventing a skin forming on the cheese made from the morning milk, so that more milk could be added in the evening.
