Morbier

From the Jura, Morbier is known for the dark line through its centre. Historically, that line was ash, spread over the morning curds to protect them until the evening milk was added. Today it is vegetable charcoal. The paste is supple and creamy, the flavour mild, nutty and slightly fruity, with a washed rind that adds a savoury note. It melts beautifully.