Morbier is a so-called semi-hard washed cheese made from raw cow's milk and takes its name from the village of the same name in the Jura on the eastern side of France. A characteristic feature of Morbier is the black stripe running through the cheese. This comes from the ash of local pine trees. This was traditionally done to protect the cheese, which consisted of half morning milk and half evening milk, from insects during production. Nowadays, it serves more of a decorative function. Morbier is ideally suited for a cheese platter due to its taste (mild and fruity) and appearance. Less known is that this cheese is also very suitable for raclette because of its excellent melting properties. This Morbier comes from the affineurs of Hennart, so it is artisanally aged for at least 4 months and therefore has a much fuller flavor.
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