Morbier de Scey

About this item

Morbier is a semi-firm cheese with a vein of vegetable ash cutting through the center. Historically, evening curds would be layered into a cheese hoop and topped with a layer of ash. This would keep the cheese from developing its rind overnight, and keep bugs away from the wheel. In the morning, fresh curds were added on top to finish the wheel.

Morbier has a funky aromatic rind, and surprisingly mild interior. The tender inner paste has notes of spring onion and cultured cream, with a slight bitter earthiness in the end. Morbier is delicious on its own, but can also be melted with a raclette machine! 

Sold by: Weight 

Milk Type: Raw Cow Milk

Origin: Franche-Comté, France

Pairings: Gewürztraminer, white wines from the Jura region, apricot or cherry jam, fresh lychee.