Morbier / 7kg / Cow/Raw/Animal Rennet / (Semi) hard uncooked pressed / Franche-Comte / 28.4% fat /Faint cellar smell, fruity, lactic, meaty taste. 
 
Morbier was born at the end of the 18th century during one bitterly cold 42 days long sub-zero temperatures winter. Hampered by the conditions, many farmers could no longer deliver their milk to the fruitiere so the made a cheese not too big not too small from the milk of two milking protecting the first curds with the ash taken “at the bottom of the cauldron”. In the morning, in order to obtain a larger format cheese, they covered the first part of the cheese with the second milking.
A delicious cheese was born. 
A young Morbier aged 45 to around 60 days will generally be very soft and lactic. A so-called fruity Morbier between approximately 60 and 90 days of maturation will instead develop aromas of vanilla, caramel and fruit.
 A great sandwich cheese, melts equally as well as Raclette de savoie.
Enjoy with a young fruity red.