In 2015, the FDA banned Morbier because they couldn't regulate the type of vegetable ash that runs thru the middle. Nine years later, this much loved cheese is back. Made in the Franche-Comté region, Morbier was originally made from unused Comté curds being covered in ash to protect them overnight until the following days left over curds could top it. This modern day version is made in one day. Enjoy with crusty breads, crackers, nuts and grapes; use in fondues and cheese sauces. Taste: Rich, complex, savory, brothy with grassy notes. Pairings: Gewürztraminer, Pinot Noir. Made with raw cow's milk and traditional rennet.