This washed rind cheese from the Juras is full of character. The legend has it that back in the day, the layer of ash was added to preserve the curd between evening and morning milkings. But today it’s there purely for decorative flair.

Morbier is made with raw cow’s milk cheese and has a balanced pungency and nutty finish. During its maturation the rind is washed with special brine which contributes to its bright orange colour and somewhat pungent aroma.