Morbier cheese comes from the French village of the same name located in the region of Franche-Comté.
Morbier cheese is an uncooked pressed ring cheese made of cow’s milk. The cheese takes about 1 to 3 months for full maturation and it is protected by AOC designation. Top and bottom parts are traditionally separated in the middle by a black layer of tasteless ash. Moribier's texture is fairly elastic and reveals a bitter aftertaste when savored with Gewurztraminer or Pinot Noir.
Check out other uncooked pressed rind cheese such as the Tomme de Savoie cheese