Raw cow's milk cheese. Soft and delicate pressed cheese with a pronounced flavour, and floral and fruity notes. Sweet and lactic aroma. Produced in the Jura mountains in Franche-Comté (France), by the same cheese makers as comté cheese. Easy to identify due to its dark horizontal line in the centre, made of wood ash.
Comté producers would sprinkle the excess curd in the morning with wood soot to protect it from insects. Then they would cover it with the remaining curds from the evening milking. Morbier is now a cheese in its own right. It is an Appellation d'Origine Controlée.
fruity wines (Beaujolais or Jura)
