Morbier

Named after the small village of Morbier in France, this cheese is made from unpasteurized cow's milk, has a yeloowish tan colored leathery rind and cream colored soft, slightly elastic inside with a distinct black horizontal streak of ashes, salt separating the bottom layer made of the morning milk and the upper layer made of the evening milk! It is bland to sweet and fruity in flavor with a pungent aroma. Sserved as an appetizer on crackers or with with bread, served fresh or melted, or with chutney added to enhance the flavor, goes well with grilled foods.