Morbier Secret de Scey AOP

Morbier has been produced in the Franche-Comté region of France for centuries. It known for the line of ash running through the middle of the cheese as well as its springy, slightly elastic texture and its long, complex flavour profile. 

In producing Morbier, farmers would milk their cows in the morning and then spread a layer of wood ash over the top to keep the bugs out, then at night when the cows are milked again they would pour the milk on top creating the ash line thought the centre.