Morbier
At first glance this French gourmet cheese from the Jura looks as though it has a band of mold running through the middle of it. In fact, it is ash or charcoal, traditionally used to separate the morning and evening milks used in the layers. The rind is a yellow-brown colour, moist and leathery. The paste is elastic, pale yellow in colour and tastes mild and refreshing when young, becoming richer and more pronounced with age. The early spring cheeses made with the winter milk are said to be the best but we find that the cheese is excellent throughout the year. Serve as a snack with crackers or in sandwiches with a
sweet chutney. Morbier grates quite well and gives a light cheese flavour to baked vegetables and sauces.