The Morbier cheese is more than two centuries old. Its name comes from the area where it was first commercialized, from Jura, Morbier.
Traditionally, the producers sprinkled soot from the wood fires over the morning curd, then covered it with curds from the evening milking. Today, wood ash is used to recreate the look.
Morbier Arnaud is made in the Jura mountains by the same cheesemaker of our famous Comté Charles Arnaud.
You will recognize this cheese by its wood ash line in the middle of the paste. This cheese is in the shape of a disc with a flat heel. The maturing process lasts for two to three months in a cool, humid cheese cellar.
FLAVOR: It has a soft and delicate paste, a rather pronounced flavour and a mild milky aroma. The more ages, the sweeter and stronger it tastes.
HOW TO SAVOUR: Serve with a local Arbois wine or light and fruity wines like Beaujolais or Jura.
