Morbier

Easily recognized by a dark line of ash cutting through its center, Morbier is a nutty, creamy cheese originating from the Jura Mountains. Its appearance has roots in a preservation technique once used by French cheesemakers. Leftover curds were saved overnight and topped with ash to keep flies away, then topped with more curds the next day. The layer of ash created Morbier’s signature center stripe, and it remains today. This semi-soft, pungent cheese pairs best with fresh bread and a dollop of dijon mustard.