Origin:                       France

Region:                      Franche-Comte

Made by:                   Fromagerie Badoz

Type:                          Hard

Milk:                           Cow

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.