Made by the Thuaire’s, a cheese making family for 3 generations in the Franche-Comté region, Morbier was originally made from unused Gruyère curds being covered in ash to protect them overnight until the following days left over curds could top it. This modern day version, made in one day, has a fruity wine line in the center. Enjoy with crusty bread, salad fruit and smokey meats. Use in fondues and cheese sauces. Taste: Rich, creamy, fruity, buttery, and tangy. Pairings: Gewürztraminer, Pinot Noir. Made with pasteurized cow's milk and traditional rennet.