Made by: Fromagerie Badoz
Milk Treatment: Raw
Coagulant: Animal Rennet
You can spot Morbier across a room by the thin layer of ash that runs through its centre – and its smell.
Characteristics: pale paste with dark grey stripe; pungent but surprisingly mild flavour; nutty, sweet.
Best with: chop it into a salad of fresh leaves, celery and walnuts.