Morbier is a semi-soft French cows' milk cheese named after the village where it is made. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of ash separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. The bottom layer consists of the morning milk and the upper layer is made of the evening milk. Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Morbier is excellent served with Gewurztraminer or Pinor Noir.
