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.